Cherry Pistachio Tea Cakes Recipes

PISTACHIO-CHERRY CAKE

Pistachio-Cherry Cake image

This recipe for pistachio cake comes from Benjamina Ebuehi. The cake has crisp-chewy edges and juicy cherries running all the way through.

Provided by Benjamina Ebuehi

Yield Yields 1 round 8-inch (20cm) cake

Number Of Ingredients 10

Ingredients

1½ cups (175 g) shelled pistachios
⅔ cup (150 g) unsalted butter
¾ cup plus 2 Tbsp. (175 g) superfine/caster sugar
1 tsp. vanilla bean paste
2 eggs
⅔ cup (80 g) all-purpose flour
1 tsp. baking powder
1 Tbsp. (15 ml) sour cream
⅔ cup (100 g) fresh pitted cherries, plus extra to decorate
Confectioners' sugar, to dust

Steps:

Preheat the oven to 350°F (180°C). Grease a round 8-inch (20-cm) cake pan and line with parchment paper.
Add the pistachios to a food processor and pulse until you have a fine powder. Set aside.
Using a stand mixer or electric whisk, beat the butter, sugar and vanilla for 3 to 5 minutes, or until pale and creamy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl every so often. Add the flour, baking powder and ground pistachios, mixing on low speed until just combined. Stir in the sour cream before transferring the batter to the prepared pan. Smooth the surface of the batter with an offset spatula and arrange the cherries randomly on top without pressing them into the batter.
Bake for 32 to 38 minutes, or until the cake is well browned and a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before removing from the pan and setting on a wire rack. Once the cake is completely cool, use a sieve to dust lightly with confectioners' sugar and top with extra cherries.

CHERRY TEA CAKES

Cherry Tea Cakes image

Enjoy this delicious cookie using Gold Medal® all-purpose flour - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 60

Number Of Ingredients 9

Ingredients

1 cup powdered sugar
1 cup butter or margarine, softened
2 teaspoons maraschino cherry liquid
1/2 teaspoon almond extract
3 or 4 drops red food color
2 1/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 cup drained maraschino cherries, chopped
1/2 cup white vanilla baking chips

Steps:

Heat oven to 350°F. In large bowl, beat powdered sugar, butter, cherry liquid, almond extract and food color with electric mixer on medium speed until blended. On low speed, beat in flour and salt. Stir in cherries.
Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
Bake 8 to 10 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 20 to 30 minutes.
In 1-quart resealable freezer plastic bag, place baking chips; seal bag. Microwave on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth. Cut small tip from bottom corner of bag; drizzle melted chips over cookies.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 4 g, TransFat 0 g

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