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Tiny Cherry and Almond Tea Cakes

66

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

Source: Martha Stewart Living, July 2007

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

  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. 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. 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 Add a comment

  • jleewestdal
    27 JUL, 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!
    Reply
  • JoeTheBaker
    25 JUN, 2014
    @AkMok - You could use hazelnuts instead. They are often used in this class of recipe (financiers).
    Reply
  • JoeTheBaker
    25 JUN, 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.
    Reply
  • AkMok
    25 MAR, 2014
    Question...I'm allergic to almonds; what could I use to replace them in this recipe?
    Reply
  • jleewestdal
    3 AUG, 2013
    Cookin' Joyce
    Reply
  • katesofl2
    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!
    Reply
  • ddcrazybirds
    15 AUG, 2010
    If you carefully make a slit on the cherry, you can remove the pit, and still keep the stem attached. :)
    Reply
  • lyniferinsydney
    11 AUG, 2008
    I think they 'look' better with stalk attached - just make sure you tell your guests, and no marachino cherries wouldnt work!
    Reply
  • mekrantz
    10 AUG, 2008
    Who are you people, don't mess with the recipes make your own
    Reply
  • Idoknow
    10 AUG, 2008
    Yes, I wish some of these recipes would be a little more health minded with less butter .
    Reply