What do baked cherries taste like?

Freshly baked cherries have a rich sweetness with earthy notes. They are less tart or sour once baked as the sweetness increases when baked.

What is almond flour?

Almond flour is basically ground almonds. It is made with balanced, peeled almonds; is light in texture and colour. Almond flour is gluten free and is very popular in French desserts.

Can I freeze mini almond cherry cakes?

Unfortunately, mini almond cherry cakes cannot be frozen. The texture of the cherries will be mushy and although may taste okay they will look less than appetizing. They are best enjoyed on the same day.

Mini Almond Cherry Cakes

Name: Mini Almond Cherry Cakes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 30
Cuisine: French
Ingredients: 3/4 cup all-purpose flour; 1 cup almond flour, packed; 3/4 cup instant dissolving sugar; 1/4 teaspoon salt; 1/2 cup 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)

Mini Almond Cherry Cakes

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These cute mini almond cherry cakes are a fun and easy way to enjoy the most of cherry season! Each little cake packs a burst of nutty almond flavour and a sweet, juicy cherry! Be warned though the cherry pits have not been removed!

Author: Alie Romano
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 30 1x
Category: Cake
Method: Baking
Cuisine: French

Ingredients

Units Scale

3/4 cup all-purpose flour
1 cup almond flour, packed
3/4 cup instant dissolving sugar
1/4 teaspoon salt
1/2 cup 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)

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Instructions

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!

Serve with whipped cream.

Store in an airtight container for up to 3 days. Best enjoyed the same day.

Nutrition

Serving Size: 1
Calories: 165
Sugar: 19.7g
Sodium: 47mg
Fat: 5.4g
Saturated Fat: 2.2g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 28.9g
Fiber: 3g
Protein: 3.2g
Cholesterol: 8mg

Find it online: https://bakingforfriends.com/mini-almond-cherry-cakes/