Magazine Challenge: Pistachio Raspberry Cakes

So.
March 2005 has proven to be a challenging issue.  I was nixed on the lentils, and I didn't even ask about the pineapple recipes.  But I did find this little gem that I thought might be nice when my mom came to visit for a few days. 
I like pistachios, other than you have to shell them.  I also am incapable of estimating how many I would need and bought waaaaaay more than what I needed.  I also love fresh raspberries.  In March they're a wonderful treat.
I also enjoyed that this was just enough of a dessert.  Ramekins.  They're a good thing.
I present to you now the Pistachio Raspberry Cakes from March Everyday Food 2005:

Ingredients:

1/2 c shelled unsalted pistachios
3/4 c sugar
1/4 tsp salt
4 Tbsp butter, softened
1 tsp vanilla
2 eggs
1/2 c flour
1 c fresh raspberries

Method:
1.  Grease 6 ramekins and set on a baking sheet.  Preheat oven to 400F.
2.  in a food processor, grind nuts with sugar and salt.  Add butter, vanilla, and eggs and process until smooth.  Add flour and pulse until moistened.  Do not overmix.
3.  Divide evenly between the ramekins and sprinkle with raspberries.  Bake until firm and pulling away from the sides, about 20 minutes.  Serve warm or at room temperature.
Serves 6

March 2005 Everyday Food (I cannot find the recipe on Martha's website.  You'll have to trust me)

I'm sure I've said this before.  I don't own a full-sized food processor.  I do, however, own a mini chopper as an attachment for my immersion blender.  It was *just* big enough to make the batter for the cakes.  When I had ground the nuts with the sugar, I took the lid off to add the next ingredients and it smelled SO good.  I added the eggs and vanilla, processed, then added the butter.  I think I should have added the butter soon.  I also wasn't sure that I'd be able to get the flour in, so I took the blade out of the bowl and mixed the flour in by hand.

I own four ramekins.  I make upside down black forest cakes in them and that's about it.  The oblong dish is twice the size of the ramekins, so we split one of those as a dessert.  Here they are with the fresh raspberries on top, ready to go in the oven.  There didn't seem to be much batter in each container, but it's enough when the dessert bakes up.  Between the ground nuts and the butter, they're rich.

And here they are done.  These had a subtle pistachio flavour and green colour.  We decided what they really needed was a dollop of whipped cream.  There was a suggestion to make them with almonds instead of pistachios, and that would be good too.
March is half done.  I need to make some more recipes.  Soon...I promise.