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Warm Pistachio Raspberry Cakes

Warm Pistachio Raspberry Cakes

By Michael Fruchtman, CEO/CFO

  • 1./2 cup unsalted pistachios, shelled
  • 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
  1. Preheat oven to 400 degrees.

  2. Coat six 6 (6-ounce) ramekins or custard cups with cooking spray.

  3. In a food processor, finely grind nuts with sugar and salt. Add butter, vanilla, and eggs: process until smooth. Add flour, pulse just until moistened (do not overmix).

  4. Divide batter among ramekins and sprinkle with fresh raspberries. Place on a rimmed baking sheet; bake until firm and pulling away from sides, about 20-25 minutes.

  5. Serve warm or at room temperature with fresh whipped cream or vanilla ice cream.

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