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Tiny Cherry and Almond Tea Cakes
Recipe Summary
Yield: Makes 30
Ingredients
Ingredient Checklist
1 1/4 sticks (10 tablespoons) unsalted butter, plus more for muffin tin
1 cup all-purpose flour, plus more for tin
1 1/4 cups finely ground unblanched almonds
1 cup sugar
1 teaspoon coarse salt
5 large egg whites
4 teaspoons kirsch (cherry brandy)
30 sweet (Bing) cherries
Gallery
Tiny Cherry and Almond Tea Cakes
Recipe Summary
Yield: Makes 30
Gallery
Tiny Cherry and Almond Tea Cakes
Tiny Cherry and Almond Tea Cakes
Tiny Cherry and Almond Tea Cakes
Recipe Summary
Yield: Makes 30
Recipe Summary
Yield: Makes 30
Yield: Makes 30
Makes 30
Ingredients
Ingredients
- 1 1/4 sticks (10 tablespoons) unsalted butter, plus more for muffin tin
- 1 cup all-purpose flour, plus more for tin
- 1 1/4 cups finely ground unblanched almonds
- 1 cup sugar
- 1 teaspoon coarse salt
- 5 large egg whites
- 4 teaspoons kirsch (cherry brandy)
- 30 sweet (Bing) cherries
Directions
Preheat oven to 400 degrees. 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.
Ladle 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, 12 to 15 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.
Reviews (5)
Add Rating & Review
66 Ratings
5 star values:
6
4 star values:
14
3 star values:
25
2 star values:
14
1 star values:
7
Reviews (5)
Add Rating & Review
66 Ratings
5 star values:
6
4 star values:
14
3 star values:
25
2 star values:
14
1 star values:
7
Add Rating & Review
66 Ratings
5 star values:
6
4 star values:
14
3 star values:
25
2 star values:
14
1 star values:
7
66 Ratings
5 star values:
6
4 star values:
14
3 star values:
25
2 star values:
14
1 star values:
7
66 Ratings
5 star values:
6
4 star values:
14
3 star values:
25
2 star values:
14
1 star values:
7
- 5 star values:
- 6
- 4 star values:
- 14
- 3 star values:
- 25
- 2 star values:
- 14
- 1 star values:
- 7
Martha Stewart Member
Rating: Unrated
07/27/2014
I, too, make these every year, and everyone loves them. I pit the cherries sideways, leaving the stems intact. That way, I don't have to worry about anyone breaking a tooth. It does mean that a little more juice pools on top, but they're still beautiful. They freeze well, if properly wrapped. This is one of the best recipes ever!
Martha Stewart Member
Rating: Unrated
06/25/2014
@AkMok - You could use hazelnuts instead. They are often used in this class of recipe (financiers).
Martha Stewart Member
Rating: Unrated
06/25/2014
I make this every year. They are really good - gorgeous and popular.
Don't skimp on or replace the kirsch or the brown butter - they provide their own delicate flavor that combines well with the cherries and almonds. I've made it with cherry extract instead of kirsch and I've made it with a butter substitute (many friends are lactose intolerant or on some diet) - each time it came out less delectable. Remember that there's less than 5 grams of butter per cake so eating 1 or 2 should be fine.
Martha Stewart Member
Rating: Unrated
03/25/2014
Question...I'm allergic to almonds; what could I use to replace them in this recipe?
Martha Stewart Member
Rating: Unrated
08/03/2013
Cookin' Joyce
Martha Stewart Member
Rating: Unrated
07/27/2014
I, too, make these every year, and everyone loves them. I pit the cherries sideways, leaving the stems intact. That way, I don't have to worry about anyone breaking a tooth. It does mean that a little more juice pools on top, but they're still beautiful. They freeze well, if properly wrapped. This is one of the best recipes ever!
Rating: Unrated
Rating: Unrated
06/25/2014
@AkMok - You could use hazelnuts instead. They are often used in this class of recipe (financiers).
I make this every year. They are really good - gorgeous and popular.
Don't skimp on or replace the kirsch or the brown butter - they provide their own delicate flavor that combines well with the cherries and almonds. I've made it with cherry extract instead of kirsch and I've made it with a butter substitute (many friends are lactose intolerant or on some diet) - each time it came out less delectable. Remember that there's less than 5 grams of butter per cake so eating 1 or 2 should be fine.
Rating: Unrated
03/25/2014
Question...I'm allergic to almonds; what could I use to replace them in this recipe?
Rating: Unrated
08/03/2013
Cookin' Joyce
All Reviews for Tiny Cherry and Almond Tea Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tiny Cherry and Almond Tea Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
