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Tiny Cherry and Almond Tea Cakes

Each of these charming tea cakes is baked with a whole cherry inside -- stem, pit, and all. Be sure to warn guests about the pits, or remove the stems and pits before baking.

  • yield: Makes 30

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

  1. Step 1

    Preheat oven to 400 degrees. Brush 30 cups of 2 mini-muffin tins with butter, and dust lightly with flour.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Martha Stewart Living, July 2007

Reviews (15)

  • 25 Mar, 2014

    Question...I'm allergic to almonds; what could I use to replace them in this recipe?

  • 20 Jan, 2011

    These were very good. I made a few changes to the recipe though - I pitted the cherries (but left the stem attached), I used orange liquer instead of Cherry Brandy (because that's what I had), and just sprayed the muffin tin with cooking spray and they came out great!

  • 15 Aug, 2010

    If you carefully make a slit on the cherry, you can remove the pit, and still keep the stem attached. :)

  • 11 Aug, 2008

    I think they 'look' better with stalk attached - just make sure you tell your guests, and no marachino cherries wouldnt work!

  • 10 Aug, 2008

    Who are you people, don't mess with the recipes make your own

  • 10 Aug, 2008

    Yes, I wish some of these recipes would be a little more health minded with less butter .

  • 10 Aug, 2008

    for stampit, have you considered looking into smart balance products? they don't contain butter and are good for baking. They actually taste just like butter and are nutritionally better for you. They have omega 3's to help lower cholesterol too, and no trans fats.

  • 10 Aug, 2008

    Why would I want to serve a tea cake which had a pit in it? Suppose you forget to let your guest know...you could be in for some unexpected dental bills..not your own!

  • 10 Aug, 2008

    These sound yummy but I would remove the stems and pits. Why would anyone put greasy crisco or margarine in a special recipe like this?? Butter is better for a person than all that trans fat and hydrogenated stuff!

  • 10 Aug, 2008

    mmm...yummie!

  • 10 Aug, 2008

    I cannot have butter and I am seeing that 99% of the time every recipe is calling for butter. Can margarine or crisco be used instead of the butter? Any suggestions?

  • 10 Aug, 2008

    I cannot have butter and I am seeing that 99% of the time every recipe is calling for butter. Can margarine or crisco be used instead of the butter? Any suggestions?

  • 10 Aug, 2008

    I wonder if we could use Marachino cherries instead...different taste but you can get them in a jar with stems but NO pits and the red color stands out more!

    Carole Pagels

  • 4 Jul, 2008

    Can a salt substitute be used in this recipe?

  • 20 Jun, 2008

    Very good but too much salt! Also, I would use regular salt next time.