Cherry Cakes

Preparation

Step 1: Prepare the cherries

Wash the cherries, pit them keeping them whole and pat them dry on paper towels. Dust them lightly with flour and set aside.

This little step keeps them from sinking to the bottom of the cakes during baking.

Step 2: Make the batter

Preheat the oven to 180°C. Whisk the soft butter with the sugar until creamy. Add the eggs one at a time, then the vanilla extract.

Fold in the sifted flour, ground almonds and baking powder, then the milk. Mix until smooth, without overworking the batter.

Step 3: Fill the molds

Butter the muffin tin and divide the batter among the molds, filling them two-thirds full.

Press 3 to 4 cherries into each cake, distributing them gently through the batter.

Step 4: Bake the cakes

Bake at 180°C for 20 to 25 minutes, until the cakes are golden and a knife blade comes out clean.

Let them cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Step 5: Unmold and decorate

Dust with icing sugar once the cakes are completely cool.

Enjoy warm or cold, plain or with a scoop of vanilla ice cream. They keep for 3 days in an airtight container.