March 1, 2010

Pistachio Tea Cakes

Pistachio, what a wonder nut it is!  Over the last few years, this nut has slowly been making its way into my life.  Now that I discovered what a treat it is, I can’t stop searching for new ways to eat it. 

CJ and I like the idea of mini-size or bite-size desserts.  We feel that they are normal size portions that give a person a sense of satisfying a sweet craving without overdoing it.  That led us to purchasing “bite-sized desserts” by Carole Bloom.  So, imagine my excitement when I stumbled upon this recipe for Mini-Pistachio Tea Cakes.  I could not pass it up and neither can you. 

Pistachio paste can be homemade, but it is much easier to purchase a can.  Whole Foods carries Love’n Bake Pistachio Nut Paste.  The nuts are toasted prior to the grinding process, which intensifies the flavor.  Be warned that when you open the can, there is a natural layer of oil on top that must be mixed in prior to using. 

Also, when a recipe calls for all-purpose flour for a cake of any type, I tend to use cake flour.  So, for all cupcakes and cake recipes I use cake flour.  Personally I like the texture of the final product better.

If you make these, you will not be disappointed.  This recipe is so simple and these little bitty pistachio bites pack a big flavor.  You won’t stop at just one tea cake. 

3 ozs Unsalted Butter, Softened
½ cup Granulated Sugar
1/3 cup Pistachio Paste
½ tsp Pure Vanilla Extract
2 Extra-Large Eggs, Room Temp
½ cup All-Purpose Flour
¼ tsp Kosher Salt
2 tbsp Confectioners’ Sugar

  1. Pre-heat oven to 400°F and place mini-muffin pan on a baking sheet. 
  2. Beat the butter until light and fluffy, approximately 2 minutes. 
  3. While butter is beating, sift the flour and salt together and set aside. 
  4. Add the granulated sugar and beat until smooth. 
  5. Prior to adding the sugar and while beating the butter and sugar scrape down the sides of the bowl with a spatula. 
  6. Add the pistachio paste and vanilla and mix until thoroughly combined. 
  7. Add the eggs one at a time and completely incorporate before adding the next egg. 
  8. Add the sifted flour in two stages, blending well after each addition and scraping down the sides before each addition. 
  9. Once all ingredients are well combined, pour into mini-muffin pans.  
  10. Bake for 13 to 15 minutes. 
  11. After the cakes have cooled, dust the tops with the confectioners’ sugar.


  1. Thanks for using Love'n Bake. Coincidentally, we just put up some tips on our In The News page about how to stir the natural oil back into the Pistachio or Hazelnut Pastes after you open the can!

    Priscilla Martel, Culinary Director, Love'n Bake

  2. these would be lovely in a mini canneles mold. yum.

  3. So excited to try this as it would maybe replace my bi-yearly craving for pistachio pudding (which isn't nearly as grown-up).

    When I say try this, I mean hire the two of you to make them for me