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    You are in: Home / Recipes / Warm Pistachio Raspberry Cakes Recipe
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    Warm Pistachio Raspberry Cakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Dreamgoddess's Note:

    Baked in ramekins, this makes a lovely dessert presentation. I love the flavor combination of the pistachios and raspberries! The recipe was printed in a cookbooklet that I received from pines506 in one of our swaps. You can also substitute blanched whole almonds for the pistachios.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Spray six ramekins with cooking spray.
    2. 2
      Combine the nuts, sugar and salt in a food processor; grind finely.
    3. 3
      Add in the butter, vanilla and eggs.
    4. 4
      Process until smooth.
    5. 5
      Add in the flour and pulse just until it's moistened and combined with other ingredients.
    6. 6
      Do not overmix.
    7. 7
      Divide the batter among the six ramekins.
    8. 8
      Sprinkle with raspberries and place on a rimmed baking sheet.
    9. 9
      Bake at 400 degrees for about 20-25 minutes.
    10. 10
      The cakes should be firm and pulling away from the sides of the ramekins.
    11. 11
      These may be served warm or at room temperature.

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    Nutritional Facts for Warm Pistachio Raspberry Cakes

    Serving Size: 1 (93 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 298.2
     
    Calories from Fat 128
    43%
    Total Fat 14.2 g
    21%
    Saturated Fat 5.9 g
    29%
    Cholesterol 90.8 mg
    30%
    Sodium 122.7 mg
    5%
    Total Carbohydrate 38.4 g
    12%
    Dietary Fiber 2.6 g
    10%
    Sugars 26.9 g
    107%
    Protein 5.6 g
    11%

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