Pistachio & Lemon Marzipan Tea Cakes (GF)
Serves: 18-20 mini cakes
  • 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)
  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.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2016/07/18/pistachio-lemon-marzipan-tea-cakes/