Mini Pistachio Cakes

Nothing beats the beautiful colour and unforgettable flavour of pistachios. Paired with rosewater, it can create a treat that is divine. The Mini Pistachio Cake recipe involves creating the pistachio cakes first, then coating them in white chocolate that gives it the lustrous shine and gorgeous green colour.

Pistachios have been my favourite nut since childhood. They were present abundantly in both sweet and savoury dishes but I Ioved them the most in ice cream. the flavour was known as ‘kesar pista’ meaning saffron pistachio ice cream. Oh the beautiful taste, takes me on a walk down memry lane! Even a sprinkle of chopped pistachio is a dish adds flair and colour.

These pistachio cakes are pretty simple to make if you can get hold of a sillicone mold. A sillicon muffin mold will work as well even if you don’t find it in the fluted shape.

If you like mini cakes , dont forget to check out these Blueberry Mini Cakes

Mini Pistachio Cakes
Makes 6

1/2 cup (113 g) unsalted butter, room temperature
1/2 cup (100 g) castor/granulated sugar
2 eggs
1/2 cup (63 g) self raising flour
1/2 tsp baking powder
100 g ground pistachios
1 tbsp (15 ml) milk
1 tsp rosewater (optional)
150 g Green chocolate melts or white chocolate + green gel colour
Whipped cream, to serve

Preheat oven to 190 degrees C. Lightly grease molds.
Beat the butter and sugar till fluffy. Add the eggs one at a time beating well after each addition.
Add the flour, baking powder, pistachios, milk. and rosewater Beat until just combined.
Using a piping bag or a spoon, pipe batter into molds. Bake for 18-20 mins or cooked through.
Remove from mold. Allow to cool.
Once cooled, spread cleaned mold with melted chocolate. Quickly insert cakes in the mold. Place in fridge to set (approx 15 mins).
Serve with whipped cream and edible rose petals.