Warm Pistachio Raspberry Cakes
By Michael Fruchtman, CFO
1/2 cup shelled unsalted pistachios
3/4 cup sugar
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour (spooned and leveled)
1 cup fresh raspberries
Preheat oven to 400 degrees.
Coat six 6-ounce ramekins or custard cups with cooking spray. In a food processor, finely grind nuts with sugar and salt. Add butter, vanilla, and eggs; process until smooth. Add flour; pulse until just moistened. Do not overmix.
Divide batter among ramekins and press raspberries into each cup, spacing out a bit. Place on a rimmed baking sheet; bake until firm and pulling away from sides, 20-25 minutes. Serve warm or at room temperature.