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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Mutaz omer
[email protected]Overall, I thought these tea cakes were just okay. They're not bad, but they're not amazing either.
MAM SANGAR YT
[email protected]These tea cakes were a waste of time and ingredients. They didn't turn out at all like the picture.
Josh Williams
[email protected]These tea cakes were a bit too dense for my liking. I think I'll try using a different recipe next time.
Million Mkhknto
[email protected]I found these tea cakes to be a bit dry. I think I'll try adding some more butter or oil next time.
Rowland Precious
[email protected]These tea cakes are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Maxamad Aamiin
[email protected]I'm not a huge fan of almonds, but I really enjoyed these tea cakes. The cherry flavor is really prominent and the almonds add a nice crunch.
Junejo Ali
[email protected]These tea cakes are a great way to use up leftover cherries. They're also really easy to make, which is always a plus.
MD MIJAN ROHMAN
[email protected]I made these tea cakes for my family and they loved them! They're so light and fluffy, and the almond and cherry flavors are perfect together.
GAYAN PRODUCTIONS
[email protected]These tea cakes are so cute and delicious. They're the perfect size for a quick afternoon snack.
waris Nizamani
[email protected]I was a bit skeptical about how good these would be, but I was pleasantly surprised. They're really moist and flavorful. I especially love the crispy almond topping.
Ahmed Qandeel
[email protected]These tea cakes are simply delightful! The almond and cherry flavors complement each other so well. I'll definitely be making these again.
nrtrading cor.ltd
[email protected]I've never made tea cakes before, but these were surprisingly easy. I followed the recipe exactly and they turned out perfectly. They're so moist and flavorful.
precious Likomba
[email protected]These tiny tea cakes were a hit at my afternoon tea party! They were so easy to make and turned out beautifully. The almond and cherry combination was a perfect balance of flavors.