Recipe of the week: Raspberry pistachio cakes

Spring is in the air, and another birthday has arrived. Having reached the age of 24, I feel like the binge drinking party theme has become totally played out. The ambiance of a dinner party seems more appealing, plus the opportunity to spend the day in a kitchen fulfills this birthday girl’s wishes.

As the aromas of slow-roasted prime rib and steamed king crab legs fill the air, the question of what to make for dessert looms about, and the options are endless. Should my birthday dessert be my favorite cake, German chocolate, or should I attempt a fruit pie, apple or banana cream? All of these choices seemed too traditional, and, in an attempt to make this birthday unforgettable, traditions had to go. So, the dessert of choice for this exquisite birthday dinner had to be raspberry pistachio cakes. These individual-sized sweet and salty nutty fruit cupcakes are delightfully delicious. I first tried them in Portland. While wandering from one airport gift shop to the next, a small cooking magazine jumped out at me. “Everyday Food,” a facet of the Martha Stewart Empire, supplied the recipe with a thought-provoking and mouthwatering picture. Once unpacked and rested back in Boise, the kitchen seemed more inviting than ever. This first-ever attempt at baking these individual cakes failed miserably because these cakes don’t do well in a muffin tin. While still edible, the cakes seemed to be just lumps of bread.

This time around, I smartened up. Instead of spending a $20 on ramekins, I stumbled upon individual pie tins. Not only were the tins the perfect size, but also the package supplied just enough for everyone attending my birthday shindig.

Since the party was not on my actual birthday, the rules about me not doing anything were thrown out the window. One Aunt took charge of the crab legs and baked potatoes; the other roasted the prime rib and mixed the salad. I made the cakes and bread. To begin making the cakes, preheat the oven to 400 degrees, and shell the pistachios. A slightly tedious task, but once the warm melted cakes hit the palate, shelling becomes a distant memory. Coat the individual pie tins or ramekins with cooking spray.

Then, in a food processor, finely grind the pistachios, salt and sugar. Next add the butter, vanilla extract and eggs. Process until smooth, then add the flour until moistened. Place the individual tins on a cookie sheet, and pour even amounts of the batter into each one. To finish, sprinkle with raspberries, and bake for 20-25 minutes. These can be served warm or at room temperature. Even if it is not for a birthday, these cakes make for a deliciously sweet and slightly salty treat.

Ingredients:

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