Mini Raspberry Pistachio Cakes

20 mins Prep Time

20 mins Cook Time

Written By

Nadia Boachie

This mini loaf cake recipe is an adaptation of a few financier recipes that I have researched online. Financiers are small French almond cakes made with browned butter and egg whites. After doing a little digging, I have amalgamated some recipes slightly and changed the method of classic financiers to achieve this mini cake. This cake is perfect if you are looking for a small, sweet, buttery and nutty treat. It is flavoured with pistachios, almonds and finished off with a delicious homemade raspberry compote that is added to the batter before baking. Though you may use jam, I find homemade compote slightly more tart and better for flavour balance. If cakes are your thing, you have to try this recipe out. I baked mine in mini loaf tins, but you can also bake in muffin tins and adjust the bake time accordingly.

Ingredients

Mini Raspberry Pistachio Cakes

12 tablespoons unsalted butter
1 cup (200 grams) sugar
70 grams raw pistachios, ground
30 grams blanched almonds, ground
6 large egg whites
2/3 cup all-purpose flour
2 tablespoons coarsely chopped pistachios, for topping (optional)
1/4 cup raspberry compote (recommended) or jam

Directions

Mini Raspberry Pistachio Cakes

11 Steps

Step 1

Brown the butter by placing butter into a small skillet. Over medium heat, cook the butter until butter turns a deep brown, watch closely so it does not burn. Remove pan from the heat and keep in a warm spot nearby.
Step 2

Using a wooden spoon, mix sugar and the ground pistachios and almonds together in a large saucepan. Stir in the egg whites and place the pan over low heat. Stirring constantly, warm the mixture until it turns runny for about 2-3 minutes.
Step 3

Remove the pan from the heat. Stir in flour. Then gradually stir in the browned butter until incorporated.
Step 4

Transfer the batter into a bowl and cover it with plastic wrap pressed directly against the surface. Chill for at least 1 hour (or up to 3 days).
Step 5

Preheat the oven to 400°F. Butter and flour (or use baking spray) 8 cups of a standard size muffin tin or mini loaf tin tray.
Step 6

Fill each cup or mini loaf tin using an ice cream scoop or a large spoon. I always use non-stick pans because I find they bake the best.
Step 7

Top each with a scoop of raspberry compote (no more than 3/4 tablespoon) and a sprinkling of chopped pistachios, if using.
Step 8

Bake until cakes are golden, feel springy to the touch, and the tops have domed.
Step 9

Bake for approximately 12-14 minutes if using muffin tins and 15-17 minutes if using mini loaf tins.
Step 10

Take cakes out (using knife if necessary) and cool on a wired rack.
Step 11

Cakes are best eaten the day of but I have frozen these after baking and stored in an airtight container and thawed before baking and they still tasted great!