brown butter pistachio tea cakes
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 brown butter pistachio 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.
- 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
- 1 Tbsp brown butter (reserved from above)
- 1/8 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup powdered sugar, sifted
- 1 Tbsp milk
- 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.
- Calories: 145
- Carbohydrates: 23
Keywords: Brown Butter, Pistachio, Tea Cake