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Monday
Jul052010

Raspberry Pistachio Brown Butter Babycakes

You know what sounds adorably delicious? Babycakes. Raspberry Pistachio Brown Butter Babycakes. Oh yes. We had to make them. Just had to. We have weakness for adorable sounding baked goods (who doesn't really?).

Plus, pistachios are delicious. And Demerara sugar in its caramel-y, crunchy goodness isn't so hard to love either.


Oh and also - we really enjoy shopping. Bonus when it's shoe shopping. Double bonus when it's shiny new pan shopping. Any recipe that suggets using 4-inch springform pans just calls out to our sweet retail-loving souls.

And now we own these cute little pans. Babycakes for everyone!

Raspberry-Pistachio Brown Butter Babycakes
Makes 4 4-inch cakes or 1 9-inch cake
Adapted from The Craft of Baking

8 ounces (2 sticks) unsalted butter, cubed, plus more for the pan
2 3/4 cups confectioners' sugar
1 cup pistachio flour (see note)
3/4 cup cake flour
1/2 teaspoon salt
7 large egg whites
1 cup fresh raspberries
2 tablespoons Demerara sugar

To make 1 cup of pistachio flour, grind 1 cup unsalted pistachios with 1 tablespoon flour in a food processor until fine.

In a heavy bottomed saucepan, melt butter over medium heat until light brown and slightly nutty smelling, 6-8 minutes. Strain through a fine sieve into a small bowl and set aside.

In a large bowl, sift together the confectioners’ sugar, pistachio flour, cake flour, and salt. Add in the egg whites and whisk to combine. Slowing adding in the strained brown butter, whisking constantly. Cover the bowl with plastic wrap and chill in the fridge until it thickens up – at least an hour.

Preheat the oven to 350 F. Butter 4 4-inch springform pans. Note: To make one large cake, use a 9 inch tart pan with removable bottom.

Pour the chilled batter into the buttered springform pans. Sprinkle raspberries over the top, keeping the fruit 1 inch in from the edge of the pans. Sprinkle the cakes with the Demerara sugar.

Place the pans on a large baking sheet and bake until the edges of the cake are golden and the top is slightly springy to the touch, 23-25 minutes (if you’re using 1 9 inch tart pan it will take 35-40 minutes). Transfer the cakes to a wire rack, removing the outer rings of the pans, and let cool.

The babycakes are best eaten warm or at room temperature the day they’re made, but can keep covered at room temperature for up to 3 days.

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Reader Comments (6)

I agree - kitchen stores are dangerous for my checkbook - I end up spending so much. These look great!

July 7, 2010 | Unregistered CommenterMeaghan

How is the texture with the pistachio flour.. does it turn out grainy or anything? Sounds delicious and looks fun to make--especially with those cute little pans!!

Hi Katie! The pistachio flour isn't grainy at all - all you get is that fabulous pistachio flavor throughout the whole cake...seriously delicious.

July 7, 2010 | Registered CommenterBlue Eyed Bakers

What cute little cakes! I like your cookie recipe!

July 8, 2010 | Unregistered CommenterCookie Sleuth

Babycakes? That is the cutest name ever. And anything with brown butter makes me swoon too. These are adorable!

July 8, 2010 | Unregistered CommenterAmy I.

These pictures are just gorgeous! I love making mini baked goods, and these babycakes sound fabulous! I've done something similar with almonds instead of pistachios.

July 8, 2010 | Unregistered CommenterMegan

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