Best 2 Tiny Cherry And Almond Tea Cakes Recipes
In the realm of baking, tiny cherry and almond tea cakes stand as delectable morsels that tantalize the taste buds and evoke a sense of indulgence. These miniature treats, often adorned with a delicate dusting of powdered sugar, are perfect accompaniments to afternoon tea or as delightful gifts for loved ones. Whether you're a seasoned baker or just starting your culinary journey, embarking on the creation of these bite-sized wonders promises an enjoyable and rewarding experience. Let's delve into the world of flavors and embark on a delightful journey to discover the best recipe for tiny cherry and almond tea cakes.
Check out the recipes below so you can choose the best recipe for yourself!
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.
TINY CHERRY AND ALMOND TEA CAKES
Make the most of fresh cherry season by baking the little stone fruits right into charming tea cakes. The cakes, made with ground almonds, brown butter, and egg whites, are similar to financiers, which are small, springy brick-shaped cakes named for their resemblance to gold bullion. These cakes are baked with the pits left inside the cherries (be sure to warn guests before serving). Or, if you prefer, remove the pits before baking, leaving the stems intact.
Yield makes 30 mini
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Brush mini muffin tins with butter; dust with flour, tapping out excess. In a small saucepan, melt the butter over medium heat. Cook, swirling pan occasionally, until butter is lightly browned and fragrant. Skim foam from top, and remove from heat.
- In a food processor, finely grind almonds (you should have 1 cup), and transfer to a bowl; whisk in flour, sugar, and salt to combine. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in browned butter, leaving any burned sediment behind, and whisk to combine. Let batter rest 20 minutes.
- Fill each prepared cup with 1 tablespoon batter. Push a cherry into batter of each cup, keeping stem end up. With a small spoon, smooth batter over cherries to cover.
- Bake, rotating tins halfway through, until golden brown and a cake tester inserted near cherries comes out clean, 12 to 15 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around edges to loosen; turn out cakes onto racks to cool completely. Cakes can be stored overnight at room temperature in airtight containers.
Tips:
- Mise en place: Before you start baking, measure and prepare all of your ingredients, so you have everything you need within reach.
- Use fresh ingredients: Fresh cherries and almonds will give your tea cakes the best flavor.
- Don't overmix the batter: Overmixing can make the tea cakes tough. Mix the batter just until the ingredients are combined.
- Bake the tea cakes until they are just done: Overbaking will make the tea cakes dry. Insert a toothpick into the center of a tea cake; if it comes out clean, the tea cake is done.
- Let the tea cakes cool completely before serving: This will allow the flavors to develop and the tea cakes to firm up.
Conclusion:
These tiny cherry and almond tea cakes are a delicious and easy-to-make treat that are perfect for any occasion. They are moist and flavorful, with a hint of almond and a burst of cherry in every bite. Whether you are looking for a quick and easy breakfast or a sweet treat to enjoy with your afternoon tea, these tea cakes are sure to hit the spot.
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