About a month ago, I made mini cherry almond cakes, which I really liked. One of the changes I wanted to make to my first attempt was to make the tea cakes smaller, as the original recipe intended it that way, allowed the whole cherry in the middle to be a big part of the tea cake.
Another thing I wanted to do was pit the cherries even though you are supposed to put a whole cherry in there. No one was eating the cakes the first time because they complained about the one little seed inside the cherry. So this time, I used my Cherry Pitter
*, and pitted the whole cherries, before putting each cherry in the middle of the tea cakes.
Last time, the cherries were pretty well covered with batter, so this time I let them stick out. I do think that they ended up popping up a little too much, so next time I’ll stick them down a little more in the batter.
The cherry cakes looked even cuter in their mini size and they tasted just as good as last time. The mild sweet taste of cherries mixed with almonds is a delicious combination. These cakes are also really easy to make if you have all the ingredients.
And with the cherries pitted, these cakes were a much bigger hit this time around.
For another easy cake recipe be sure to check out Cherry Cake!
Cherry and Almond Cakes
Ingredients
- 1 1/4 sticks (10 tbsp) unsalted butter plus more for muffin tin
- 1 cup all-purpose flour plus more for tin
- 1 1/4 cups almond flour (see note)
- 1 cup granulated sugar
- 1 tsp coarse salt
- 5 large egg whites
- 4 tsp kirsch
- 30 sweet bing cherries pitted or not depending on your preference
Instructions
- Preheat oven to 400°F (180°C). Brush 30 cups of 2 mini-muffin tins with butter, and dust lightly with flour.
- Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally until butter has lightly browned. Skim foam from top, and remove skillet from heat.
- Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.
- Pour 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 8 to 10 minutes.
- Let cool 10 minutes. Run a knife around edges to loosen, and unmold.
- Cakes can be stored in airtight containers at room temperature overnight.
Notes
- I like to use JK Gourmet almond flour*
- Recipe source: Cookie Shop
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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