Mini Pistachio-Currant Cake

Ingredients:

1/2 cup unsalted pistachios, chopped
1/2 cup dried currants
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup whole milk, room temperature

Directions:

Preheat the oven to 350°F. Grease a mini cake pan with cooking spray and set aside.
Toast the chopped pistachios in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Add the currants and toss to combine. Remove from heat and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl using an electric mixer, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the toasted pistachios and currants.
Divide the batter evenly among the mini cake pan wells, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted in the center of a cake comes out clean.
Let the cakes cool in the pan for 5 minutes before removing them to a wire rack to cool completely.

Verdict:

This mini pistachio-currant cake is a perfect gourmet dessert for any occasion. It’s moist, flavorful, and loaded with toasted pistachios and dried currants. The nuttiness of the pistachios and the sweetness of the currants complement each other perfectly. The texture of the cake is soft and fluffy, making it a delightful dessert to serve.

Serving Suggestion:

Serve each mini cake with a dollop of whipped cream or a sprinkle of powdered sugar. You can also top the cakes with a few extra chopped pistachios and currants for garnish. These mini cakes are perfect for a tea party or a dessert buffet.