Flowerpot Cakes with Pistachios and Almonds

Preparation of pots:

1. First wash the pots with hot water and dry them. For lining with baking paper, draw small circles for the bases using the lower edge of a pot. But then cut them out a little smaller, as the surfaces are smaller on the inside. For the inner walls, place the pot on the paper, slowly roll it to one side until you are around once and mark the upper edge on the paper with a pencil. Repeat for the bottom edge. This creates a wide, curved strip of paper. Now lightly grease the inner walls and floors so that the paper sticks. If it overlaps too far in the pot when lining it, shorten it accordingly.

Dough:

1. Whip the butter and sugar creamy. Gradually stir in the eggs. Mix the ground pistachios, almonds, flour, baking powder, salt and cocoa well in a bowl. Stir into the butter mixture in several portions. The result is a very tough dough.
2. Preheat the oven to 180 ° O / bottom heat. Fill the pots up to approx. 1 cm below the rim (the amount of dough is exactly enough for 7 pieces). Smooth the surface a little with a moistened tablespoon, place the pots on the baking sheet and slide them into the oven on the middle rack. Baking time is 30 – 40 minutes. Make a wooden stick test. No more dough should stick to it when it is pulled out. Should it still be the case after 40 minutes, switch off the oven and let the cakes cool down in it.
3. For the decoration from powdered sugar and paint, mix a very tough icing. Please determine the amount yourself. That depends on the decoration and ingenuity ……. I needed one tablespoon of powdered sugar for a pot and only added the water drop by drop so that I could better determine the toughness of the pouring. Then only then stir in the color. Since pistachios aren’t exactly cheap, I used chopped (the cheaper option) and ground them.
4. I wish all KB friends a good spring soon …………..