Ingredients

How to make it

  • butter 30 cups of a 2-inch mini-muffin tins.. and then dust with flour
  • Melt butter ( the 1 1/4 stick ) in a medium skillet over medium-high heat.
  • when it begins to sputter, reduce heat to medium
  • cook, swirling the skillet occasionally until the butter is lightly browned
  • skim foam from top and remove the skillet from the heat
  • whisk together the flour, ground almonds, sugar and the salt in a bowl
  • add egg whites and whisk until smooth
  • stir in Kirsch
  • pour in butter, leaving any dark-brown sediment in the skillet
  • whisk to combine.. let stand 20 minutes
  • spoon in1 tablespoon batter into each buttered muffin cup, filling about 1/2 way
  • push a cherry into each keeping stem end up
  • with a small spoon smooth batter over cherries to cover
  • bake in a preheated oven at 400'F for 12 to 15 minutes or until a toothpick comes out clean and the cakes are golden brown
  • let cool 10 minutes in the pan
  • run a knife around edges to loose and remove to finish cooling on a wire rack.. can be stored in a container over night at room temperature
  • ************ IMPORTANT.......................IMPORTANT...............................
  • the cherries still have ..............PITS.........................

Reviews & Comments 5

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    " It was excellent "
    zena824 ate it and said...
    Peeta.. I love any kind of tea cakes.... these sound fabulous....
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    " It was excellent "
    greekgirrrl ate it and said...
    This sounds like a tart that my best friend's german grandmother used to make for us years ago. I haven't seen it since. Saved to make for easter! Great post, peeta!
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  • lunasea 7 years ago
    This looks really good and I love the cherry/almond flavor combo. Great post, Peetabear - and thank you! I'm saving your recipe to try soon.
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    " It was excellent "
    ahmed1 ate it and said...
    So different and unusual one Peeta!! Thanks for sharing this one here.
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  • maggiehc 7 years ago
    I was thinking about an almond/cherry tart for Easter but this is a tempting recipe. I wonder how it would work with frozen sweet cherries? You can find them everywhere and they are really good.
    Was this review helpful? Yes Flag

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