Wednesdayipe: Warm Pistachio Raspberry Cakes


  • 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 levelled
  • 1 cup fresh raspberries


  • Preheat oven to 400 degrees.
  • Coat six 6 (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 over-mix).
  • 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.
  • Serve warm or at room temperature with fresh whipped cream or vanilla ice cream.