Gluten Free Pistachio Raspberry Teacakes Recipes

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PISTACHIO-RASPBERRY TEA CAKES



Pistachio-Raspberry Tea Cakes image

Categories     Cake     Tea     Bake     Raspberry     Pistachio

Yield makes 15 standard or 36 mini

Number Of Ingredients 10

Nonstick cooking spray
1 cup unsalted shelled pistachios
1 1/2 cups sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
2 teaspoons pure vanilla extract
4 large eggs
1 cup all-purpose flour
1 to 2 containers (6 ounces each) fresh raspberries
1/4 cup slivered or chopped pistachios, for sprinkling

Steps:

  • Preheat oven to 375°F. Line standard or mini muffin tins with paper liners; coat liners with cooking spray. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs; process until smooth. Add flour; pulse until just moistened and combined (do not overmix).
  • Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4 to 6 per standard tea cake; 2 per mini) and sprinkle with slivered pistachios. Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or at room temperature. Cakes can be stored up to 2 days at room temperature in airtight containers.

GLUTEN-FREE PISTACHIO RASPBERRY TEACAKES



Gluten-Free Pistachio Raspberry Teacakes image

This recipe is quick to make, gluten-free and dairy-free. So heat up that nice pot of tea and get ready to enjoy.

Provided by Danielle Alex

Categories     dessert

Time 30m

Yield 24 mini cakes

Number Of Ingredients 11

Nonstick cooking spray, coconut, sunflower or other neutral oil
3/4 cup shelled pistachios, unsalted
1/2 cup granulated sugar
3/4 cup gluten-free baking flour, such Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 cup plus 2 tablespoons pistachio oil
1/4 cup almond milk
1 teaspoon vanilla extract
2 large egg whites
1/4 cup frozen raspberries, crumbled into small pieces (see Cook's Notes)

Steps:

  • Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin pan with nonstick cooking spray.
  • Put the shelled pistachios and sugar in a food processor. Pulse a few times to break up the pistachios and then process until the mixture resembles sand, about 30 seconds. Transfer the pistachio mixture to a large bowl. Whisk in the gluten-free baking flour, baking powder and salt.
  • Whisk the pistachio oil, almond milk and vanilla in a small bowl. Whisk the wet ingredients into the dry ingredients. Whisk in the egg whites. Gently fold in the crumbled frozen raspberry pieces with a rubber spatula. Evenly divide the batter between the muffin cups. Bake until a toothpick inserted in the middle of a teacake comes out clean, 10 to 12 minutes.
  • Remove to a wire cooling rack and serve.

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