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.



Ingredient Checklist


Instructions Checklist
  • 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)

66 Ratings
  • 5 star values: 6
  • 4 star values: 14
  • 3 star values: 25
  • 2 star values: 14
  • 1 star values: 7
Rating: Unrated
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
@AkMok - You could use hazelnuts instead. They are often used in this class of recipe (financiers).
Rating: Unrated
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
Question...I'm allergic to almonds; what could I use to replace them in this recipe?
Rating: Unrated
Cookin' Joyce