Raspberry and pistachio mini-cake

May 15, 2011  • 

 

Do you find yourself going back again and again to the same cake recipe because it is tried and true?

That is the case here; this is an easy cake that can be varied endlessly based on whatever you wish to flavor it with; today, it is stuffed with fresh raspberries and a handful of pistachios and soaked in a fresh orange  syrup.


INGREDIENTS:

  • 2 large eggs
  • 4 ounces of yogurt
  • 4 ounces of unsalted butter melted (125 g.)
  • 2 teaspoons of orange blossom water (one for the cake and one for the syrup)
  • 1 pint of fresh raspberries, plus more for garnish
  • 2 cups of cake flour (if using all-purpose, reduce by 2 tablespoons)
  • 1/2 teaspoon of baking soda, 1 teaspoon of baking powder, 1/4 teaspoon of salt
  • 3 tablespoons of orange rind (from 3 oranges)
  • 1 cup of orange juice
  • 1 1/2 cups of sugar
  • 1/2 cup of water
  • 1/2 cup of coarsely chopped pistachios (preferably peeled)

METHOD:

  1. Place the flour, 1/2 cup of sugar, salt, baking powder and baking soda in a bowl. In another bowl, beat the eggs with a whisk then add the melted butter, yogurt, orange rind and orange blossom water  and beat to combine the mixture well. Pour the wet mixture into the flour mixture. Add the raspberries with a spoon gently folding in an up-and-down motion; add the coarsely chopped pistachios.
  2. Spray the cake pan with butter and sprinkle with flour; tap to release the excess flour. Spoon the cake mixture into the mold. Heat the oven to 375F and insert the cake. Bake for 20 minutes or until the cake is browned, puffed up and a toothpick inserted comes out clean. Prick the cakes with a toothpick and spoon the syrup on them. Let the cakes cool and absorb the syrup; unmold.
  3. Serve the cakes as is or garnished with additional raspberries and pistachios which have been coated in syrup.

To make the syrup:

  1. Place the orange juice, water and one cup of sugar in a saucepan; bring to a boil and simmer for 5 minutes, until the syrup is a bit reduced and add one teaspoon of orange blossom water (you can add rum  at this point).

NOTE: To peel the pistachios, soak in water for 2 hours; rub with the fingertips on a towel and the peels will come off easily.

Comments

26 Comments  •  Comments Feed

  1. familycook says:

    The cake looks luscious! Love the cake pan too:)

  2. gloria says:

    I love thgis mini cakes look amazing! gloria

  3. Banana Wonder says:

    Raspberries and pistachios and a stellar cake batter recipe… sign me up! I love the yogurt in there – must be what makes it so good. I will be trying out this recipe soon! Thanks.

  4. Sook says:

    Wow, those minicakes do look marvelous! I’d go back to it again and again for sure! 🙂

  5. Maria @ Scandifoodie says:

    I love pistachio cakes! Pared with raspberries these adorable cakes sounds so delectable!

  6. Rosa says:

    Lovely cakes! So tempting.

    Cheers,

    Rosa

  7. Heavenly Housewife says:

    Anything with pistachios always catches my attention, these are beautiful.
    *kisses* HH

  8. Juanita says:

    Those colours are incredible!

  9. Claudia says:

    Bookmarked (and must get mini cake pan). This is sweet and seems light for a summer dessert (it’s the glorious berries).

  10. Nuts about food says:

    I tried to improvise a cake on the week end with left over pistachio butter and some expiring Greek yogurt. It turned out pretty bad, this looks so much better.

  11. Priya says:

    Those mini cakes looks gorgeous and addictive..

  12. Barbara says:

    What adorable mini bundt cakes, Joumana. All the orange flavors in them must taste divine. It’s the perfect summer dessert!

  13. Dana says:

    What a cool pan for wee baby sized bundts! Where did you get it?

  14. Julie says:

    J’aime beaucoup l’association des framboises et des pistaches, cela marche très bien. Je croquerais bien un petit gâteau là tout de suite !
    Bises !

  15. gula welat says:

    superbe gateau, surtout les saveurs, j’adhère à fond pour ce genre de gourmandise

  16. Devaki says:

    Oh these are so wonderful Joumana and your bakign them in little mini-caker version is just too precious for words. Raspberries and pistas – you have me swooning!

    chow! Devaki @ weavethousandflavors

  17. Oui, Chef says:

    I love the idea of these cakes that can be garnished in a million different ways. I’m saving this one, and will think of you with every new version I invent! – S

  18. lisaiscooking says:

    I really need a mini bundt pan! Your cakes are so cute. The raspberry and pistachio filling sounds delicious too.

  19. Faith says:

    What pretty little cakes these are! I can definitely see them becoming a staple in my kitchen.

  20. Edda says:

    I trust you, it must be delicious!

  21. grace says:

    both raspberries and pistachios have powerful flavors, and they both happen to be flavors i love. great little cakes, joumana!

  22. Leigh says:

    These look absolutely beautiful! I can’t wait to try these (wish I had seen this recipe two days ago…recipe disaster…don’t ask). Thank you for sharing!

  23. Eve@CheapEthnicEatz says:

    These beauties just look sublime! I love that mold!

  24. Magic of Spice says:

    Your mini cakes are so pretty with the fresh fruit and pistachios, I am sure delicious as well 🙂

  25. yenny says:

    Bien ricos ya los hice así
    que se los recomiendo bendiciones

Add a Comment