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Little cherry and almond cakes

  • Makes 12
  • Easy

An incredibly quick, one-bowl bake that you can whip up in minutes

Little cherrry and almond cakes ©Polly Webster

These dainty little cakes are the perfect solution to the cook’s perennial ‘What to do with leftover egg whites?’ problem (particularly if you are not a fan of meringue).

They are also an incredibly quick, one-bowl bake that you can whip up in minutes, and are extremely versatile. This recipe uses figs, apricots, peaches, pears and various berries with great success, so they are also an excellent way to use up any fruit lingering in your kitchen – simply drop small pieces into the batter in the tin.

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Ingredients

  • 90g egg whites (from 2-3 large eggs)
  • 100g caster sugar
  • 70g ground almonds
  • A pinch of salt
  • ½ teaspoon almond extract
  • 35g plain flour
  • 90g butter, melted and cooled slightly, plus extra for greasing
  • 18 fresh or canned cherries, halved and stoned

Method

  • Step 1

    Pre-heat the oven to 220°C/200°C fan/gas mark 7. Grease a 12-hole cupcake or bun tin well with butter.

  • Step 2

    In a large bowl, whisk the egg whites lightly with a hand whisk until a little frothy (but definitely not to soft peaks). Whisk in the caster sugar. Add the almonds, salt, almond extract and flour, then whisk again until just combined. Slowly pour in the melted butter, whisking continuously, until you have a thick batter.

  • Step 3

    Divide the batter between the holes of the muffin tin, then top each cake with 3 cherry halves. Bake for 7 minutes, then lower the oven temperature to 180°C/160°C fan/gas mark 4 and bake for another 3–6 minutes, until the cakes are golden and a skewer inserted in the centres comes out clean. Leave to cool a little before transferring to a wire rack to cool fully before eating.

Extract taken from The Botanical Kitchen by Elly McCausland (£26, Bloomsbury Absolute). Photography © Polly Webster

The Botanical Kitchen by Elly McCausland
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