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What’s your favorite thing about Christmas? – Tiny Cherry Almond Cakes

17 de December de 2009

What’s you favorite thing about Christmas? Family together? The presents? Cookies? Turducken? For me the answer would have to be … the cherries!

Yes, here in South America, December is cherry season and since I was a little girl I’ve waited anxiously for the December cherries. They are not cheap, so my mother used to buy only a bag or to, just for Christmas dinner.

I know it sounds silly, but the first time I travelled to Europe it was Summer, and I think I’ve eaten cherries every single day, for a whole month.

For me, this is the perfect Christmas dessert – a little almond cake with a whole cherry inside. For you people in Cherryland, wait for cherry season and please make these, they are delicious and so chic.

Tiny Cherry and Almond Cakes (slightly adapted from Martha Stewart’s website) – Makes 30

  • 1 1/4 sticks (10 tablespoons) unsalted butter, plus more for muffin tin
  • 1 cup all-purpose flour, plus more for tin
  • 1 1/4 cups finely ground unblanched almonds
  • 1 cup sugar
  • 1 teaspoon coarse salt
  • 5 large egg whites
  • 4 teaspoons kirsch (I use cranberry vodka)
  • 30 sweet (Bing) cherries
  • Preheat oven to 400 degrees/ 180°C. Brush 30 cups of 2 mini-muffin tins with butter, and dust lightly with flour.
    Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top, and remove skillet from heat.
    Whisk together flour, ground almonds, sugar, and salt in a bowl. Add egg whites, and whisk until smooth. Stir in kirsch or vodka. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.
    Pour 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up.  Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers at room temperature overnight.

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9 Comments leave one →
  1. islandexile permalink
    17 de December de 2009 18:50

    I’m always happy to see you’ve posted a new recipe. I’ve saved these for next June. They look so adorable and tasty! Merry Christmas!

  2. 17 de December de 2009 19:36

    These are really pretty, I love the idea of the stalk sticking out of the muffin. :)

  3. 18 de December de 2009 14:22

    These are so completely adorable! Your pictures look like they belong in a magazine!

    Merry Christmas!

  4. 19 de December de 2009 11:56

    i just love the look of these. chic is a good word to describe them. alternate adjectives include unique, awesome, eye-catching, and fantastic. :)

  5. 20 de December de 2009 9:45

    They look so adorable, tasty & superb even!!

    MMMMMMMM,…

  6. 21 de December de 2009 14:40

    I just found your site from the foodieblogroll, and I”m so glad I did! I love cookies and I love to bake them :) I’ll definitely be back – everything looks so good!

  7. 22 de December de 2009 4:18

    Oh wow! Cranberry vodka with almonds (and butter)…This sounds amazing! :)

  8. 24 de December de 2009 13:11

    we love your blog

Trackbacks

  1. Cherry Almond Cakes | Kirbie Cravings

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