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Almond, Elderflower and Lime Travel Cakes. Photo © Kate Mathis
© Kate Mathis

Almond, Elderflower and Lime Travel Cakes

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: Makes 24 Mini Cakes
  • MAKE-AHEAD
  • STAFF-FAVORITE

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."

Cakes

  1. 10 ounces almond paste, broken into 1-inch pieces (1 cup)
  2. 3 large eggs
  3. 2 1/2 tablespoons cornstarch
  4. Pinch of salt
  5. 4 1/2 tablespoons unsalted butter, melted and cooled
  6. 1 tablespoon St-Germain or other elderflower liqueur

Icing

  1. 2 cups confectioners' sugar
  2. 2 1/2 tablespoons heavy cream
  3. 2 1/2 tablespoons St-Germain or other elderflower liqueur
  4. 1 1/2 teaspoons fresh lime juice
  5. 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. 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. 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.