Raspberry and pistachio mini-cake
May 15, 2011 • Category: Dessert
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.
- 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)
- 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.
- 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.
- Serve the cakes as is or garnished with additional raspberries and pistachios which have been coated in syrup.
To make the syrup:
- 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.
27 Comments • Comments Feed
The cake looks luscious! Love the cake pan too:)
On May 15, 2011 at 8:18 pm
I love thgis mini cakes look amazing! gloria
On May 15, 2011 at 8:35 pm
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.
On May 15, 2011 at 9:27 pm
Wow, those minicakes do look marvelous! I’d go back to it again and again for sure! 🙂
On May 15, 2011 at 9:45 pm
Maria @ Scandifoodie says:
I love pistachio cakes! Pared with raspberries these adorable cakes sounds so delectable!
On May 16, 2011 at 12:11 am
Lovely cakes! So tempting.
On May 16, 2011 at 12:14 am
Heavenly Housewife says:
Anything with pistachios always catches my attention, these are beautiful.
On May 16, 2011 at 1:10 am
Those colours are incredible!
On May 16, 2011 at 6:43 am
Bookmarked (and must get mini cake pan). This is sweet and seems light for a summer dessert (it’s the glorious berries).
On May 16, 2011 at 6:55 am
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.
On May 16, 2011 at 7:30 am
Those mini cakes looks gorgeous and addictive..
On May 16, 2011 at 8:04 am
What adorable mini bundt cakes, Joumana. All the orange flavors in them must taste divine. It’s the perfect summer dessert!
On May 16, 2011 at 8:53 am
What a cool pan for wee baby sized bundts! Where did you get it?
On May 16, 2011 at 9:48 am
@Dana: Honestly, I don’t remember!!!
On May 16, 2011 at 1:53 pm
J’aime beaucoup l’association des framboises et des pistaches, cela marche très bien. Je croquerais bien un petit gâteau là tout de suite !
On May 16, 2011 at 11:47 am
gula welat says:
superbe gateau, surtout les saveurs, j’adhère à fond pour ce genre de gourmandise
On May 16, 2011 at 1:12 pm
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
On May 16, 2011 at 1:35 pm
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
On May 16, 2011 at 3:23 pm
I really need a mini bundt pan! Your cakes are so cute. The raspberry and pistachio filling sounds delicious too.
On May 16, 2011 at 5:01 pm
What pretty little cakes these are! I can definitely see them becoming a staple in my kitchen.
On May 16, 2011 at 5:02 pm
I trust you, it must be delicious!
On May 16, 2011 at 5:21 pm
both raspberries and pistachios have powerful flavors, and they both happen to be flavors i love. great little cakes, joumana!
On May 17, 2011 at 12:44 am
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!
On May 17, 2011 at 5:27 pm
These beauties just look sublime! I love that mold!
On May 18, 2011 at 8:12 am
Magic of Spice says:
Your mini cakes are so pretty with the fresh fruit and pistachios, I am sure delicious as well 🙂
On May 19, 2011 at 11:53 am
Bien ricos ya los hice así
que se los recomiendo bendiciones
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On September 27, 2020 at 6:15 am