Well, I guess there has to be a first for everything...This is my first time missing a Daring Bakers' challenge. Ever. In over 2 years. And does it feel weird!! But there are thousands of wonderfully executed challenges to be seen there. Just too much discombobulation here to do it justice.
My mother was thrilled to see your enthusiasm regarding her ratatouille and the fear of "being out there" for others to see quickly dissipated with yet another bite of it! My parents are leaving on Sunday and we have been packing activities, visits, friends and family in as much as possible. All this between work, shopping and a few baking sessions of course. Mom and I did find time to bake Grandma's apple tart as well as these easy and delicious little tea cakes filled with raspberries and pistachios.
One thing we never fail to do as a family is to take time for tea. When 5 o'clock rolls around, the kettle is on and the cookie tin finds its place on the table. Even miles away, this is a little "home away from home" tradition I still have. Helps me stay connected. I can picture my grandfather and my parents sitting together for tea and cookies or cake. Sometimes there are friends dropping by. Sometimes, it is a wordless conversation of comforting gestures. I tend to do the same. I close the notebooks and take a minute to breathe. Sometimes it is a bunch of kids and friends stopping by. Same as home. One thing for sure is that our tea time never goes without a sweet nibble.
These teacakes are pretty straightfoward and lend themselves to all sorts of variations. We went through the pantry and the fridge and prepared mini cakes with fresh raspberries, but you could use strawberries or blueberries just as well. We went for pistachios but almonds, walnuts or hazelnuts would work beautifully here too. I like the flavor that the dark brown sugar imparts to these but feel free to use light brown or granulated sugar instead. I think I'll try to find time to bake them another batch to take on the plane ride back home and sneak some into their carry-ons!
Raspberry Pistachio Teacakes Recipe:
Makes about a dozen
1 cup (120gr) pistachios, raw, divided
1/2 cup (110gr) dark brown sugar, packed
2 large eggs
1 stick (113gr) unsalted butter, melted and cooled
1 teaspoon (5gr) vanilla extract
1 1/2 cups (205gr) cake flour
pinch of salt
1 teaspoon (4.6gr) baking powder
1 1/2 cups (185gr) fresh raspberries
Preheat the oven to 350F. Lightly spray or butter 10 to 12 muffin cups or tins.
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.
Have a wonderful weekend!