Monday, January 23, 2012

Cranberry Pistachio Teacakes

This teacake is full of pistachios and fresh cranberries . The pistachio nuts blends well the cranberries... texture of cake is soft and moist...with the burst cranberries giving it a wonderful flavor !  Love the taste of tart-ness and a  tinge of bitter aftertaste followed by a crunch from the pistachios...gosh.. every bite is heavenly.  I have three more packets and I can imagine what I can do with them in my bakes for the next few months :p   Take this with a cup of hot lemony tea...SLURP ! 

Love pistachios , it has a nice nutty fragrant. Pistachio is rich in fiber and is trans-fat free . Rich in nutients such as a good source of vitamin B6 , copper and manganese ,phosphorus and are an excellent source of thiamin.too.  Besides that they are one of the highest in antioxidants among all snack nuts.  Wow, I don't mind having them in my cakes and muffins.  And with some fresh cranberries, which are also rich in antioxidants, I think this is absolutely a healthy cake :)    The batter is sticky, but don't worry, the cake come texture will be soft and moist after baking.  Love the way the cranberries burst and oozes out from the cake...mmmmm yummy !  The rest of the photos are for visual appreciation and to make my Piggies drool :p

full of the pistachios and fresh cranberries 
green and red so colorful :p

look how the cranberries pops after baking
and oozes out of the cake...mmm lovely :)

Cranberry Pistachio Teacakes 


120gm  pistachios, raw, divide into two portion
110 gm  dark brown sugar
2 large eggs
113 gm unsalted butter, melted and cooled
1 teaspoon vanilla extract
205 gm cake flour
pinch of salt
1 teaspoon baking powder
185 gm fresh cranberries


Preheat the oven to 350°F . Lightly spray or butter 10 to  12 muffin cups or tins. Coarsely chop the pistachios and set aside. Whisk together the sugar and the eggs on medium spped until thick, about 2-3 mins. Lower the speed , add the melted butter, vanilla extract, cake flour, salt and baking powder. Increase the speed to medium and whisk until just incorprated. By hand,  fold in the cranberries, and half of the reserved pistachios. Divide evenly between the muffin tins. 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.

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  1. I don't know if your piggies are drooling, but I certainly am! Gong Xi Fa Cai to you, Elin!

  2. been taking so much cookies and sweets for the past few days but i dont mind having a piece of this right now! bookmark first!