In May, I took a French pastry baking class at Sur La Table. I’ll share more about the experience in an upcoming post, but for now, I want to tell you about the platter of pistachio and brown butter financiers we were welcomed with upon arrival. Fragrant with pistachio and seemingly light and tender with crisp edges, I was instantly smitten.
Those little French cakes are the inspiration behind these plush and golden tea cakes. Flavored with nutty brown butter, toasted pistachios, and warming cinnamon, each slice is lovely with tea (and makes a fine breakfast, too!). Topped with a cinnamon-brown butter drizzle, it’s no wonder I fell for these flavors at first bite.
Yield:
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PinIngredients
Cake
- 6 Tbsp unsalted butter
- 1/2 cup shelled pistachios, toasted
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 tsp cinnamon
- pinch of nutmeg
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 large eggs, at room temperature
- 3/4 cup low-fat buttermilk, at room temperature
- 2 Tbsp honey
Glaze
- 1 Tbsp brown butter (reserved from above)
- 1/8 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup powdered sugar, sifted
- 1 Tbsp milk
Instructions
- Preheat oven to 350°F and place a baking sheet in oven; spray 3 mini (5 3/4″ x 3 3/4″) loaf pans with nonstick spray. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour brown butter into a glass measuring cup and let cool slightly.
- Pulse pistachios in a food processor until finely ground, then whisk together ground pistachios, flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Set aside 1 tablespoon brown butter for the glaze; pour remaining brown butter into a medium bowl and whisk in eggs, buttermilk, and honey. Add to flour mixture and fold in until combined.
- Divide batter evenly between loaf pans and smooth with an offset spatula; tap pans sharply to reduce air bubbles. Place pans on preheated baking sheet and bake for 32 to 33 minutes, until edges are golden, cakes spring back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached.
- Remove cakes from oven and cool in pans on a wire rack for 10 minutes; remove cakes from pans and cool completely. For the glaze, melt reserved brown butter in a small glass bowl. Whisk in cinnamon, salt, powdered sugar, and milk until smooth. Drizzle over cooled cakes and let set before serving. Store leftovers in an airtight container at room temperature.
Nutrition
- Calories: 145
- Carbohydrates: 23
19 comments
Brown butter sounds absolutely delicious and so decadent when paired with pistachios 🙂
You had me at brown butter Laura! These look spectacular! I’ve been dying to take a class at Sur la Table. Maybe a croissant class!
I love this! Pistachios are one of my favorite nuts. That’s great that you’re cooking class inspired such an awesome recipe!
You had me at the pistachios!
This was meant to go with my morning coffee ~ I want to reach right in and grab a slice!
i love financiers! plus i love that you scented them with cinnamon; apparently there’s not much cinnamon in french cuisine, so i love that you gave them a bit of an american twist (:
Although these look like they’d be lovely with tea, I’m afraid I might not nibble lady-likely if they were presented before me. And I definitely wouldn’t stop at one slice 🙂
Hi Laura!
I love tea cakes, especially little cakes that use nut meals/flours. These are so adorable and a must make for me! I saw that French baking class at Sur la table and have been wanting to take another class there.
You could be teaching a class there with all the beautiful and delicious recipes you have here on Tutti Dolici! 🙂
These look delicious! Brown butter makes everything better! 🙂
When I read this recipe I thought it sounded nice and I went straight into my kitchen to make these cakes. I do have a habit of playing around and changing recipes but this time I made them as is. I was disappointed – there was little flavour in the cake but it was saved by the drizzle which added some flavour. I found them to have a dry texture as well. So, for me, this recipe is not a keeper.
Completely gorgeous, my friend. You’re reminding me to bake more often with pistachios!
These look incredible! Perfect start to a cool, September morning with a cup of hot tea!
Ah, you’re killing me with cravings, girl!!! This looks insanely delish!!!
Tea cakes like this are just about my favourite sweet treat and love this brown butter and pistachio combination (and that beautiful glaze 🙂
I am also very fond of pairing a touch of nutmeg with cinnamon, they dance well together! Adding these warming spices of fall to the tea cake with browned butter and pistachios would indeed make a wonderful start to any day!
brown butter and buttermilk! you just know these are outrageous. i would have one of these for breakfast, lunch or dinner.
Mmm these look fantastic! I often eat something and want to recreate it too! 😀
Love brown butter and I have started adding it quite often in cakes. Smells so divine with that nutty flavor.
I absolutely LOVE the look of these tea cakes Laura. Pistachios in cake recipes always get me excited. Yummo!