mini cherry-almond tea cakes


Whimsical and fun, these cherry-almond tea cakes are adorable. Light and fluffy almond-spiked cake surrounds and showcases a single Bing cherry. As the cakes bake, the cherries burst open and infuse the batter with their sweet juice. I loved the look of the stems poking out (warn guests about the cherry pits!), though you can pit the cherries if you prefer.

Sophie thought the batter and fresh cherries looked tasty until I removed him from the kitchen! He has good taste, what can I say?

Mini Cherry-Almond Tea Cakes
Adapted from Martha Stewart
1/2 cup unsalted butter
1 cup sliced almonds
1 cup flour
3/4 cup sugar
1/4 tsp salt
4 large egg whites
1/2 tsp almond extract
24 sweet cherries

Melt butter in a heavy pan over medium heat, cooking until milk solids settle to the bottom and are golden brown, about 7 minutes. Set aside to cool.

Pulse almonds in a food processor until coarsely ground. Whisk together ground almonds, flour, sugar, and salt in a medium bowl. Add egg whites and almond extract; whisk to combine. Add melted butter and whisk to combine. Let mixture stand for 20 minutes.

Preheat oven to 400°F and spray a 12-cup mini muffin pan with nonstick spray. Fill each cup with 1 tablespoon batter and push a cherry in each, keeping the stem upright. Cover cherries with another teaspoon of batter, smoothing with an offset spatula or spoon. Bake until golden at the edges and a toothpick inserted in the center comes out clean, about 12 to 15 minutes. Let cool in pan for 2 minutes until turning onto wire racks to cool completely. Store overnight in an airtight container at room temperature.

Yield – 24 tea cakes (serving size: 1 tea cake)
Calories – 112
Carbs – 12

  1. Oh, Laura, that picture of Sophie is so-o-o cute. I barely looked at the cookies. But now I will bake some for Papa because he loves Bing cherries. If I have time I will bake some for Fathers Day.

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