Warm Pistachio-Raspberry Cakes

Name: Warm Pistachio-Raspberry Cakes
Prep time: 5 min
Total time: 30 min
Ingredients: Nonstick cooking spray; 1/2 cup shelled unsalted pistachios (or blanched whole almonds); 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

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Prep Time: 5 minutes

Total: 30 minutes

Author : Martha Stewart

Ingredients

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Instructions

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Step 1

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 just until moistened (do not overmix).

Step 2

Divide batter among ramekins; sprinkle with raspberries. Place on a rimmed baking sheet; bake until firm and pulling away from sides, 20 to 25 minutes. Serve warm (or at room temperature).