Mini Sponge Bites
5,9 / 10
1 hr 45 min.
Suggested variation; for extra almond flavour, add 1 tsp of almond essence to the mixture.
Heat the butter until it foams and starts to smell nutty, then leave to cool.
Combine the flour, ground almonds and icing sugar in a bowl and whisk in the eggs whites.
Pour the cooled butter through a sieve into the bowl and whisk into the mixture until evenly mixed. Fold in the cherry pieces then leave the cake mixture to rest in the fridge for an hour.
Preheat the oven to 170°C (150° fan) | 325F | gas 3 and oil and flour a 12-hole Madeleine mould.
Spoon the mixture into the moulds and sprinkle with chopped almonds, then transfer the tin to the oven and bake for 10-15 minutes.
Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack to cool for 5 minutes before serving.