Some of the goods I got from my vacation in Greece, was organic,non-GMO( luckily,Greek seeds are not GMO yet!),raw pistachios. There is a huge pistachio production in Greece. The aroma and the taste are so unique and delicate,certainly that differentiate from the other type of nuts.
Did you ever had a whole bunch of ingredients,of what seems to be,unlikely ingredients,that surprisingly work perfectly together?That’s what happened to me,few weeks ago. A pound of pistachios and a can of strawberry pie filling were still sitting on the pantry and starring at me. It didn’t take long before I realize it was about time to marry those to and make something otherworldly and mess worthy!
Truth is,I’ve never EVER used can of pie filling. I bought it,just because..No reason why! I know I’m not the only one buying things from the super market you were not thinking about! I put lemons in the party as well. I love lemons,and their acidic and bright flavor would definitely level up the cake.
As a base for my cake,I used the same from Toblerone cakes . Airy,fluffy and moist with the beautiful caramelized strawberries on top and the fragrant lemon.
- 2 large eggs
- 1/2 cup granulated sugar
- 3/4 cup olive oil
- 1 cup plain yogurt
- zest and juice of a lemon
- 1 cup rice flour
- 1/2 cup corn starch
- 1 cup pistachio,finely ground
- 1 tbsp baking powder
- pinch of salt
- 1/2 teaspoon vanilla extract
- 1 can cherry pie filling
Heat the oven at 350 F.
Put your cupcake liners in your cupcake tin.
In a medium bowl,whisk with a hand mixer,the eggs and sugar until becomes pale and creamy.
Add the olive oil,the yogurt,vanilla extract,zest and juice and whisk again.
Add the rice flour,corn starch,ground pistachios,salt and baking powder,until thoroughly incorporated.
Add a tablespoon of cherry pie filling in each well of the muffin tin.Fill up 2/3 of the tins and bake for 15-20 minutes.
Let them cool down an flip the muffin tin.