Mini Almond Cherry Cakes

Ingredients:

• 3/4 cup (94 g) all-purpose flour
• 1 cup (112g) almond flour, packed
• 3/4 cup (150 g) instant dissolving sugar
• 1/4 teaspoon salt
• 1/2 cup (114 g) unsalted butter, melted
• 4 large egg whites, at room temperature
• 1 teaspoon pure almond extract
• 30 fresh cherries with the stems attached
• icing sugar (optional)

Directions:

1. Preheat the oven to 400°F. Grease a mini muffin tin with butter and set aside.
2. Melt butter on low heat, remove and let cool.
3. In a large bowl add all-purpose flour, almond flour, sugar and salt. Mix to combine ingredients.
4. In a separate bowl add egg whites and almond extract. Whisk egg whites until lightly frothy (you just want to break up the egg whites and add a little air into the mixture).
5. Add the egg white mixture to the dry ingredients, and mix just until combined. The mixture will be thick.
6. Next, add the melted butter and mix until smooth and incorporated. Let the batter rest for 10 minutes.
7. Spoon the batter into the prepared mini muffin tin, approx. 1/2 to 3/4 full.
8. Then press a cherry into the batter of each muffin cup.
9. Bake in the oven for 12 minutes, or until the edges have started to brown.
10. Let the cherry cakes cool in the muffin tin for 2-3 minutes before removing. You may need to slide a butter knife around the edges to help release the cakes, do not pull the cherry stems.
11. Continue cooling mini cherry cakes on a cooling rack until completely cooled, dust lightly with icing sugar (optional).

NOTES

• Wait for the mini cakes to cool before enjoying as the cherries will be extremely hot!
• Store in an airtight container for up to 3 days. Best enjoyed the same day.

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 30

Thanks to Baking For Friends