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Almond, Elderflower and Lime Travel Cakes

Inspired by French travel cakes (small sweets meant for bringing to parties, picnics and other events), William Werner created these miniature desserts. He calls them "gussied-up pound cakes."


slideshow  More Great Cakes


  • Total Time:
  • Servings: Makes 24 Mini Cakes

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  • 10 ounces almond paste, broken into 1-inch pieces (1 cup)
  • 3 large eggs
  • 2 1/2 tablespoons cornstarch
  • Pinch of salt
  • 4 1/2 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon St-Germain or other elderflower liqueur
  • 2 cups confectioners' sugar
  • 2 1/2 tablespoons heavy cream
  • 2 1/2 tablespoons St-Germain or other elderflower liqueur
  • 1 1/2 teaspoons fresh lime juice
  • 1/2 teaspoon finely grated lime zest, plus zest strips for decorating


  1. Make the Icing: Preheat the oven to 350° and spray 2 mini-muffin pans with vegetable oil spray. In a food processor, pulse the almond paste several times until broken into small pieces; don't overprocess or the paste will become oily. Add the eggs and pulse until smooth. Add the cornstarch and salt and pulse until smooth. Add the butter and St-Germain and pulse until incorporated.
  2. Make the Icing: Scrape the batter into a small pitcher and pour it into the muffin cups, filling them about two-thirds full. Bake for about 22 minutes, until the cakes are golden, puffed and firm to the touch. Transfer the pans to a rack and cool for 20 minutes, then invert the cakes onto the rack to cool completely.
  3. Make the Icing: In a bowl, mix the confectioners' sugar, cream, St-Germain and lime juice. Using a handheld mixer, beat at low speed until smooth. Beat in the 1/2 teaspoon of grated lime zest. Spoon the icing over the cakes, allowing it to drip down the sides. Garnish with lime zest before serving.
Contributed By Photo © Kate Mathis Published May 2011

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