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.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 30
Number Of Ingredients 8
Steps:
- 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.
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ICT Master sazid bd
[email protected]I made these tea cakes for my family and they loved them! They were gone in no time. I will definitely be making them again.
Dhirar Berrech
[email protected]These tea cakes were delicious! The cherry and almond flavors were a perfect combination.
Ryan Char
[email protected]I'm not a big fan of cherries, but I really enjoyed these tea cakes. The almond flavor was very prominent and the cakes were very moist. I would definitely make these again, even with cherries.
Bhai6621 bhandari
[email protected]These tea cakes were a bit too sweet for my taste. I think I would use less sugar next time.
Bakrim Abderrahman
[email protected]I made these tea cakes for a bake sale and they were a huge success! Everyone loved them. They were gone in no time.
Kamran Khan
[email protected]These cakes were easy to make and very tasty. I used fresh cherries and they added a lovely sweetness to the cakes. I would definitely recommend this recipe.
Krazy Kool77
[email protected]I followed the recipe exactly and the cakes turned out perfectly! They were moist and fluffy, with a delicious cherry and almond flavor. I will definitely be making these again.
Callum Murch
[email protected]These tea cakes were a bit dry for my taste. I think I would add a little more butter or oil next time.
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[email protected]I love the flavor of these cakes! The cherry and almond combination is perfect. I also like that they are not too sweet. I will definitely be making these again.
Tom Mue
[email protected]These cakes were delicious! The cherries added a lovely sweetness and the almonds gave them a nice crunch. I would definitely recommend this recipe.
Margie Bernaldez
[email protected]I made these tea cakes for a brunch party and they were a hit! Everyone loved the combination of cherries and almonds. They were also very easy to make, which is always a bonus.
Amber Cy
[email protected]These cherry and almond tea cakes were a delight! The almond flavor was subtle and complemented the cherries perfectly. The texture was moist and fluffy, and the cakes had a lovely golden brown crust. I will definitely be making these again!