Recipes Almond, Elderflower and Lime Travel Cakes 5.0 (1,003) Add your rating & review 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." More Great Cakes By William Werner Updated on April 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Kate Mathis Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 24 mini cakes Ingredients 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 Icing 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 Directions 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. Rate it Print