Kuchařky Apetit DOPRAVA ZDARMA
Uživatelské jméno

Raspberry Pistachio Teacakes

Popis receptu: 
Skvělý je také jahodový s lískovými oříšky.
Autor: Lucie Škapová
Zatím nehodnoceno
Počet porcí: 4
Doba přípravy: Do hodiny


    120gr pistachios, raw, divided 90gr dark brown sugar 2 large eggs 80gr butter, melted and cooled 30gr milk 1 teaspoon (5gr) vanilla extract 205gr cake flour pinch of salt 1 teaspoon (4.6gr) baking powder 185gr fresh raspberries

Příprava jídla

Preheat the oven to 180°C. Coarsely chop the pistachios and set aside. In a stand mixer fitted with the paddle attachment (or with hand held beaters), whisk together the sugar and the eggs on medium speed, until thick, about 2-3 minutes. Lower the speed and with the machine running, add the butter, vanilla extract, cake flour, salt and baking powder. Increase the speed to medium and whisk until just incorporated. By hand, fold in the raspberries, being careful not to break them up too much and half of the reserved pistachios. Divide evenly between the muffin tins (or other small molds). Sprinkle the remaining half a cup of pistachios evenly over the cakes. Bake for 20 minutes or until golden brown. Let cool on wire racks.

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