The theme for this week forI Heart Cooking Clubs is Fill the Tins! (Cookies & treats to load to a cookie plate or fill up a gift tin.) The recipe I chose for this week was Pistachio Cakes with Raspberries, and it can be found on page 169 in Donna Hay's Simple Dinners cookbook.
The ingredient list: almond meal, unsalted shelled pistachios, butter, confectioner's sugar, flour, baking powder, egg whites, and raspberries.
These little cakes just felt festive and Christmas-y with their colors, in the book she suggests serving them with Rosewater Cream and a few pistachios on the side. Since the theme this week was to "Fill the Tins!" I thought I would just show them that way.
The little raspberries were supposed to poke up through the batter, some of mine did and some of them didn't, so I think next time I need to put in less batter or fill it up with more raspberries. That said, it didn't affect the taste at all...the combination of the almond meal and ground up pistachios (you use the food processor for the whole recipe) works so well, the taste is unique and delicious. It's wonderful biting into that little bitty cake and have the burst of flavor from the fresh raspberries inside. Light, refreshing, fruity, cakey, and all-around just plain delicious. I might have eaten more than one. Might have. Definitely a repeat, all done, including clean up in less than an hour.
Really, for the recipe, just buy the book, I've made eleven recipes from it so far, and each one worthy of the purchase price. Please visit the I Heart Cooking Clubs site to see what the others made, you just click on their photo entry and it links you to their post/recipe.