STRAWBERRY PISTACHIO BROWN BUTTER BABYCAKES

 

  • Cooking Time: 35
  • Servings: 6
  • Preparation Time: 20

Ingredients

  • PISTACHIO FLOUR
  • 8 oz. unsalted pistachios
  • 3 TBSP all purpose flour
  • CAKE:
  • 2 sticks, unsalted butter, cut into small pieces + more for buttering the tins.
  • 2 3/4 cup confectioners sugar
  • 1 cup pistachio flour (or use the entire recipe above)
  • 3/4 cup cake flour
  • 1 tsp kosher salt
  • 7 large egg whites (or 3/4 cup + 2 TBSP)
  • 1 cup strawberries chopped into small pieces (or whole raspberries or blueberries)
  • 2 TBSP demerara sugar

Directions

  • Grind the pistachios and the flour in a food processor till fine.
  • Later, as you are sifting this with the other ingredients, if it becomes moist, just return it to the food processor and dust with a bit more flour and process a bit more.
  • In a small saucepan over medium heat, melt the butter and continue to heat until it is light brown and smells nutty, about 8 minutes.
  • Remove from the heat and strain into a small bowl.
  • In a large bowl, sift together the confectioner’s sugar, cake flour, pistachio flour and salt.
  • (If the pistachio flour seems moist, and becomes difficult to sift, return it to the food processor, add a dusting of flour, pulse for a few seconds and continue to sift.)
  • Whisk in the egg whites to combine.
  • Whisk in the butter in a slow and steady stream.
  • The batter will already start to feel thick
  • Cover the bowl with plastic wrap and chill in the refrigerator to thicken some more, about an hour.
  • Preheat the oven to 350°F.
  • Butter the mini tart tins or a 9 inch tart pan.
  • (Both should have removable bottoms!)
  • I used a large ice cream scoop to pour the batter into the tart tins.
  • The batter is very thick at this point.
  • Smooth the surface with an offset spatula if necessary.
  • Sprinkle the berries on top being sure to keep a 1/2 inch border from the edge of the pan.
  • Sprinkle the berries and the cake with the demerara sugar.
  • Place the tart pan(s) on a baking sheet and bake until the cake(s) are golden and a toothpick inserted into the center comes out with a few crumbs.
  • IMPORTANT NOTE: The original recipe calls for the 9 inch tart to be baked for 35-40 minutes; and for the mini cakes to be baked for 20-25 minutes, rotating the pan halfway through the baking process.
  • But I found for the 6 mini cakes, my bake time was 37 minutes.
  • The batter is very thick and wet and the strawberries on top may have contributed to a thicker, more wet center.
  • So start with a shorter baking time and keep your eye on it, and continue to check with your toothpick.
  • Transfer the cakes to a wire rack, and remove the outer ring to cool.
  • Serve the cake warm or cool.
  • Add a dusting of confectioner’s sugar if desired.
  • (It just makes it look so pretty!)
  • The cake is best eaten the day it is made, but can be stored, loosely covered with saran wrap, at room temperature for up to 2 days!

Notes

Categories: Cake 

Website Credit: http://www.frommysweetheart.com/strawberry-pistachio-brown-butter-babycakes/#more-967

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!