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:
- Preheat the oven to 400°F. Grease a mini muffin tin with butter and set aside.
- Melt butter on low heat, remove and let cool.
- In a large bowl add all-purpose flour, almond flour, sugar and salt. Mix to combine ingredients.
- 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).
- Add the egg white mixture to the dry ingredients, and mix just until combined. The mixture will be thick.
- Next, add the melted butter and mix until smooth and incorporated. Let the batter rest for 10 minutes.
- Spoon the batter into the prepared mini muffin tin, approx. 1/2 to 3/4 full.
- Then press a cherry into the batter of each muffin cup.
- Bake in the oven for 12 minutes, or until the edges have started to brown.
- 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.
- 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
Thank you Alie Romano for the recipe. Discover expert tips and techniques for Mini Almond Cherry Cakes at Baking for Friends.