Cherry Almond Tea Cakes – a delicious recipe with unsalted butter, flour, ground unblanched, sugar, salt, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees. Spray muffins tins. Place mini-muffin paper liner inside each cup.
2
Melt butter in a small saucepan over medium heat. When it begins to sputter, reduce heat. Cook until butter has lightly browned. Skim foam from top and remove skillet from heat.
3
Whisk together flour, ground almonds, sugar and salt in a bowl. Add egg whites and whisk until smooth. Stir in flavoring. Pour in butter, leaving any dark brown sediment in skillet and whisk to combine. Let stand for 20 minutes.
4
Spoon 1 tablespoon of batter into each muffin cup, filling about halfway. Push a cherry in each, keeping stem up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12-15 minutes.
5
Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers at room temperature overnight.
995
kcal
Calories
63
g
Fat
86
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup unsalted butter, 1 cup all-purpose flour, 1 1/2 cups finely ground unblanched almonds, 1 cup granulated sugar, and more.
Yes, Cherry Almond Tea Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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