Cherry Pistachio Almond Cake

Temperatures here in these parts have been hot and cold.  Mostly rainy.  SO on a cool day I like to bake something.  Warms the house a little and then we have something to eat on the go for the warmer days.

We have definitely been on the go!  Aren't summers always like that.  We are so busy!  When I say all, I don't just mean our family, I know you are busy too.  We vow to slow down a little each year.  But there are so many things to see and do. People to spend times with and enjoy.  Of course I am so entirely grateful for all of it.  I do stop and photograph flowers though.  I will show you a few...

This cake is like, OMG, wonderfully delicious.  Just a little secret, it has some pretty good nutrition too! It's toothsome, wholesome and satisfying, not to mention pretty. 

Cherry Pistachio Almond Cake

Recipe adapted from this recipe at Epicurious- using what I had on hand. Yes I had mahlab on hand.  Only because I love going to different markets, picking up interesting things and trying new recipes... What can I say, I live on the edge... the edge of the kitchen that is.

1 teaspoon ground mahlab
1 1/2 cups almond meal
1/3 cup all purpose flour
1 1/4 teaspoon baking powder
1/2 cup flaked sweetened coconut
3/4 cup sugar
10 tablespoons melted butter
a pinch of salt
3 eggs
pistachios (unsalted)
cherries- canned (drained) or fresh (pitted)

Prehat oven to 375F.  Spray a 9 inch square (or deep round) pan with cooking spray.

Mix all of the dry ingredients: mahlab. almond meal, sugar, flour, baking powder, coconut, pinch of salt together in a bowl.  Pour melted butter over top, stir.  Add in eggs.  Pour into baking pan and smooth the top.  Arrange cherries on top and then pistachios over that.  Then sprinkle with some big crystal sanding sugar.

Bake for about 30 minutes, turn and bake 8 to 10 minutes more.  The center should no longer be jiggly. Cake should be a little golden around the edges.

Mini Raspberry Almond Tarts

I am so excited to share this recipe with you.  It came to me last night as I was thinking what I could make with these fabulous Driscoll Raspberries!

I was contacted through The Daily Meal by Driscoll's with an offer to come up with a raspberry recipe in exchange for some coupons on there fabulous berries. Okay!  Twist my arm, I will do it.  Nonsense.  No twisting necessary.  I love Driscoll Berries.

So here is my idea.  Since I am nearly sugar free, trying to take off, taking off some major poundage, I decided to go as sugar free as possible and up the protein content.  So many people are into low carbs and high protein.  Why not?  Now, good carbs, like raspberries rock my world.  I love raspberries!

Mini Almond Raspberry Tarts

Crust:

1 cup almond flour
1 large egg
1 teaspoon vanilla or almond extract
1/2 teaspoon baking soda

Filling:

2/3 cup Greek Plain Lowfat Yogurt
1 tablespoon sugar- of course you can replace it with honey or something
1 large egg

Topping:

Why beautiful raspberries of course!

Preheat oven to 350F.  Line mini muffin tins with mini cupcake liners.

With a fork combine almond flour and baking soda- then ad in egg and vanilla.  Mix until combined. Set aside.

In another bowl, whisk together yogurt, sugar and egg. Set aside.

Get a little bowl with some water in it.  Set near work surface.

Spoon a scant teaspoon of almond mixture into cup. Fill all the little tins.  THe mixture is just enough.  So borrow from one to another if you need to to make sure all 24 cups have the almond base in them.  Next, dip your finger tip in the water and smush the almond crust into the bottom of the cup.  The water will help with the stickiness.  Once you have dabbed down all those little crusts flat, wash your hands.

Pour a scant two teaspoons of filling into the cups.  Keep going to make sure all 24 cups get the filling.  Divide as evenly as possible.  You should have just enough.

Bake in a preheated over for 20 minutes. They should be lightly golden.  Remove, cool, and then chill.  Top with AMAZING raspberries!