Almond, Elderflower and Lime Travel Cakes

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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

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

  1. 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.

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