© Kate Mathis
Almond, Elderflower and Lime Travel Cakes
- ACTIVE: 30 MIN
- TOTAL TIME: 1 HR 15 MIN
- SERVINGS: Makes 24 Mini Cakes
- 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
- 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.
- 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.
- 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.