Tiny cherry and almond tea cakes - another recipe with cherries

Another recipe with cherries, another cake, but this time in teeny-tiny form, and the reason why I didn’t make these adorable mini cakes years before was that I didn’t own a mini muffin pan.
I’m not really sure why it took me so long to buy a mini muffin pan – I guess that every time I saw it at the store I found something I needed more, or I wasn’t in the mood for spending money on another kitchen gadget – oh, wait, that can’t be it. :D

Months ago I finally bought the pan, but then had to wait till December for cherry season, and at the end it was worth it – the cakes turned out flavorsome, with a nice, chewy texture (think financiers), not to mention super cute. <3

Just make sure everyone eating them knows the cherries aren’t pitted, please – these delicate darlings call for delicate bites. :D


Tiny cherry and almond tea cakes
slightly adapted from Martha

110g all-purpose flour
1 cup (100g) almond meal
¾ cup (150g) granulated sugar
pinch of salt
4 large egg whites
3 teaspoons Amaretto (or Kirsch)
2 teaspoons vanilla extract
½ cup (1 stick/113g) unsalted butter, melted and cooled
24 sweet (Bing) cherries

Preheat oven to 200°C/400°F. Brush a 24-cup mini muffin pan with butter, and dust lightly with flour.
Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in Amaretto and vanilla. Pour in butter and whisk to combine. Let stand for 20 minutes.
Fill each muffin cup with about 1 tablespoon batter, filling about halfway. Push a cherry into each, keeping stem end up. Bake until a toothpick comes out clean and cakes are golden brown, 12-15 minutes. Let cool 10 minutes, then unmold and transfer to a wire rack to cool completely.
Cakes can be stored in airtight containers at room temperature overnight.

Makes 24