2 Tablespoons Butter
1 Tablespoon Pistachio Butter
1/3 cup Sugar
1 teaspoon Vanilla
1/2 cup Flour
1/4 cup ground Pistachios
1/2 teaspoons Baking Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Kosher Sea Salt
1/3 cup Sour Cream
2 Tablespoons Sugar
1 Tablespoons Honey
1 Tablespoon Lemon Juice
2 Tablespoons Butter
1 oz Freeze Dried Raspberries
1 teaspoon Rose Powder
1 cup Powdered Sugar, sifted
2 Tablespoons Rose Water
Preheat the oven to 425.
FOR THE FAUXNUT CAKES:
In a stand mixer (or with a hand mixer), cream together the butter, pistachio butter and sugar.
Add the egg and vanilla to the butter mixture.
Beat for about 3-5 minutes to ensure light and fluffy.
In a separate bowl, whisk together the baking soda, baking powder, salt, ground pistachios and flour.
Add the dry ingredients to butter mixture, alternating with the sour cream, until you have a smooth batter.
Grease and flour a 6-9 cavity donut pan.
Fill each cavity full. I use a piping bag to make this easier, but you can also do this with a spoon.
Put into the 425 oven and immediately reduce the heat to 350.
Bake 15 minutes, a toothpick should come out clean when checking doneness.
Rest cakes in the donut pan for 5 minutes, then turn out onto a cooling rack to complete cooling.
Once baked, the fauxnut will have cavities, but typically, not a full hole. If you'd like a full hole (I like there to be a full hole) you can completely cut out the cavity with an apple core tool or a knife.
FOR THE GLAZE:
In a blender, food processor or spice grinder, turn the freeze dried raspberries to powder.
In a bowl whisk together powdered freeze dried raspberries and powdered sugar.
To ensure a really smooth glaze, sift the powdered sugar mixture.
In a small saucepan melt butter with sugar, lemon juice and honey.
Cook until sugar is dissolved and the mixture lightly bubbles at the edges.
Slowly whisk butter mixture into the sifted powdered sugar mixture to ensure a smooth glaze adding the rose water a little bit at a time until the glaze is the right consistency to coat the cakes.
Working quickly, spoon or pipe glaze over fauxnuts on the a cooling rack, or place glaze into a bowl and dip fauxnuts carefully.
Top glazed fauxnuts with sprinkles, freeze dried raspberries, pistachios etc. if desired.
Allow to air dry for the glaze to set.
Makes 6-9 fauxnuts.