These little cake-lets are amazing warm from
the oven when you bite into the warm, juicy cherry, but the next day,
when the flavors have had a chance to hang out and get to know each
other, they are at their best. Somewhere between a muffin and a tea
cake, these adorable little almond cake-lets are kissed with cherry
sweetness. If you leave in the pit make sure to warn people before they
eat them.
(return to blog)
10 tablespoons unsalted butter
1 cup flour
1 1/4 cup unblanched almonds, finely ground
1 cup plus 2 tablespoons sugar
1 teaspoon coarse salt
5 large egg whites, slightly beaten until foamy
4 tablespoons cherry brandy (kirsch) or less to taste
30 sweet cherries with stems
Preheat your oven to 400*F. Butter and flour muffin tins (you will need about 30).
Melt butter in a medium saucepan over
medium-high heat until the butter begins to sputter, reduce heat to
medium. Cook, swirling the pan occasionally until the butter has lightly
browned. Skim the foam from the top and remove from heat.
In a bowl, whisk together the flour, ground
almonds, sugar and salt. Slightly beat the egg whites until foamy and
add to the flour mixture, whisk until smooth. Stir in the kirsch. Pour
in the browned butter and whisk to combine-let stand at room temperature
for 20 minutes.
Spoon about 1 tablespoon of the batter into
each prepared muffin tin, filling to about half way. Place a cherry into
each tin, keeping the stem upright. Using the tip of a knife spread
some of the batter over the cherry to cover it. Bake until a toothpick
comes out clean and cake-lets are golden brown. Allow to cool for 10
minutes then un-mold, running a knife around the edge if necessary.
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