Pistachio Chocolate Teacakes
Pistachio chocolate teacakes are soft and moist small cakes; perfect for small teatime serves. They look elegant and gorgeous with no fancy decors. Personally speaking; I always prefer teacakes over the fancy cream filled cakes.
At home, we usually have early dinner and then Pranav and me sit for tea and we talk all about the day and plan the next day. No matter what diet we are trying to follow, at night we end up looking in the fridge for such small sweet treats to go along with our tea. Lol (imagine dinner with no carbs then the cake lol ) We Punjabis can’t change….. But the truth is – it’s not the tea or sweet – it’s that time spent with my lovely husband. I remember when in Masterchef, during the stay with the team for shooting; I missed this time the most. love you!
Pistachios are one of the oldest nuts and do you know that a pistachio tree takes about 10 to 12 years to produce the first crop. What patience is required for pistachio cultivation? But this teacake does not require patience…. No fancy stuff needed. Another easy and quick recipe adds on to our blog.
My heart fluttered with excitement when the cakes came out of the oven .. it was beautiful aroma. Call it pistachio lovers haven. Ok – One more thing, in some pictures you will see rose patterns on the cake; it is my silicon cupcake tray. Don’t bother yourself with the shape of the cake. We are conquering flavours here. The same batter can be baked in bundt cake pan or in any round/ square cake tin.
My food doodle 🙂
2. The baking time depends on the size of pan – it took me almost 25 minutes at 160 *C (my oven is on a hotter side; so I have mentioned in the recipe 180* C because that is generally the temperature we bake cakes at) in my silicone cupcake tray. Please consider your judgment best for your oven.
3. I added chocolate with pistachio, you can also play with more flavours of your choice – few ideas for flavours can be – orange rind, lemon rind, almonds, raisins, figs, candied fruits, dried cherries etc.
4. When grinding the pistachio, don’t run the processor vigorously. Use the pulse button; some uneven broken pieces of pistachio taste great when you bite into the cake.
5. It is very important that you use thick yoghurt, do not use watery yoghurt. Either you buy Greek yoghurt or hang your homemade yoghurt in a muslin cloth till it thickens.
6. Mix the wet ingredients using a whisk and when you add the wet ingredients into dry ingredients – use a rubber spatula to mix.
7. When the cakes are done, use a toothpick to check on the doneness and cool the tray on the wire rack for 10 to 12 minutes before de moulding the cakes.
How happy Yati on seeing chocolate pieces inside ………….
2. 1/2 cup sugar
3. 2 large eggs
4. 100gm of unsalted butter, melted and cooled
5. 1 teaspoon of vanilla extract
6. 1 cup all-purpose flour
7. pinch of salt
8. 1 teaspoon baking powder
9. 1/4th cup of hung yoghurt
10. 1/4th cup good quality chopped chocolate
Preheat the oven to 180* C. Lightly spray or butter muffin cups/ or baking tins.
Whisk together the sugar and butter until pale yellow using a wire whisk. Make sure that the butter is room temperature; its quick that way. Add the eggs and vanilla to the mix.
In another bowl using a clean dry whisk- mix the flour, salt and baking powder. Add the previously prepared wet ingredient mix (butter, sugar and eggs) to the dry and using a rubber spatula fold the batter to mix all. Now add in the yoghurt and mix till combined. Being careful not to over mix the batter add the chopped chocolate pieces and ground pistachio. Divide evenly between the muffin tins. Bake for 25 minutes or until golden brown. Let cool on wire racks. Enjoy with family and kids! Happy baking.