Pistachio & Lemon Marzipan Tea Cakes (GF) + Farmhouse Pottery Giveaway!

I know Monday isn’t always the most popular day of the week, but I, for one, happen to love Mondays. My Mondays are full of list-making, grocery-shopping, house-tidying, and planning for the week ahead. For some reason, the bustle of the day just makes me happy. I love filling up a blank week with meals and activities. I love having things to look forward to, no matter how small.

Now, if you are in the likely more popular camp of those who dread Monday, I have a little something to perk you up – a giveaway! And not just a giveaway, but a giveaway from one of my very favorite ceramic companies of all time: Farmhouse Pottery. If you are a fan, you’ve likely noticed that their beautifully handcrafted pieces show up in my photography rather frequently. I can’t help it, everything they make is just so photogenic. If you’ve followed along with this blog for any length of time you may also be aware that giveaways are few and far between around here (sorry!).  If I don’t love it, or use it, I don’t pass it on to you. I love sharing the things I love with you. Authenticity is so very important to me and so I am so very excited to bring this giveaway to you! James and Zoe Zillian are the founders and creative geniuses behind Farmhouse Pottery and have so generously put up a few of my favorite items for the winning:

*A Medium Cheese Stone (which I love using as a serving platter for anything, even drinks & cakes!)

*A Medium Farmers Pitcher (these pitchers also make gorgeous vases for flowers)

*A Set of 6 Small Farmhouse Glasses (these babies are paper thin, delicate, and I keep a set of them on permanent display on my open shelving so that I can look at them all the time, they’re just so darn lovely).

Each item equals one prize, so THREE of you will end up with something oh-so lovely for your kitchen. See if you can’t find all of these items scattered thru the photos! Note- pictured is the small cheese stone, not the medium.

To Enter: follow the instructions in the rafflecopter box below =)

a Rafflecopter giveaway

I suppose I should tell you a little about these cakes, shouldn’t I? These little tea cakes were born of my need for a little cake that was gluten free, freshly flavored, and small. I have a lot of cake needs, friends, and I spend a lot more time that I care to admit fulfilling them.

These bright green nut cakes are made up of ground almonds and pistachios, bound together with eggs, and brightened up with a little lemon zest. The almonds are ground so finely that the cake has a marzipan-like texture and a chewy-ness from the sugary baked nuts that I love. They are simple and even just one little cake is so very satisfying. You can drizzle them with a little honey, or a dusting of powdered sugar. I do recommend that you serve them fresh, however. Storing them in an airtight container will cause the tops of the cakes to become a bit sticky. Served warm, with a cup of whatever, makes the perfect afternoon treat!

I added spirulina to the cakes to up the green color, but you can omit it if you don’t have any laying around. You can also forgo the skinning of the almonds, but I would recommend taking the time to do it. I’ve made these cakes with skins on and skins off, and removing the skins definitely results in a better product, though leaving the skins on will still give you lovely little cakes.

Pistachio & Lemon Marzipan Tea Cakes (GF)

 

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Serves: 18-20 mini cakes

Ingredients

• 2 cups Raw Almonds, soaked in water for 2 hours
• 1½ cups Pistachios (shells removed)
• ⅞ cup Raw Cane Sugar
• 1 teaspoon Vanilla Bean Paste (can sub extract)
• ½ teaspoon Salt
• zest of 2 Lemons
• 2 Large Eggs
• 5 Egg Whites
• 1 teaspoon Spirulina (optional - for added green color)

Instructions

1. Preheat the oven to 325 degrees. Grease a 12-well mini cheesecake pan with coconut oil. It's best if the pan has removable bottoms.
2. Drain the soaking almonds and pop the skins of of each almond (skins should slip of easily with a little pressure placed on the wider end of the almond - this step is not necessary but will result in a better textured cake with better color. It really only takes a few minutes!).
3. Place the skinned almonds in the bowl of a food processor along with the pistachios. Process the nuts until they have broken down into fine crumbles.
4. Add the sugar, vanilla, salt, lemon zest, and spirulina (if using) to the nuts. Process until the mixture sticks together well - nuts should be very tiny, almost flour-like.
5. Add the eggs and egg whites to the mixture and process until the mixture is combined and a batter has formed.
6. Scoop 4 tablespoons of batter into each prepared tin (you may need to bake in two rounds) and drop the pan on the counter a few times to remove air bubbles. Wet your fingers lightly and press down on any points of batter that are sticking up in each well so that the tops will be smooth when baked.
7. Bake in the preheated oven for 20-25 minutes, or until tops are lightly golden brown.
8. Remove and let cool on a wire rack for 10 minutes. Pop the cakes out of the tin and remove the bottoms. Place cakes on a wire rack and dust with powdered sugar.
9. Serve slightly warm or at room temperature. Drizzle with a bit of honey, if you like.

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