Almond, Elderflower and Lime Travel Cakes

Name: Almond, Elderflower and Lime Travel Cakes
Cook time: 30 min
Ingredients: 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

Almond, Elderflower and Lime Travel Cakes was pinched from <a href="http://www.foodandwine.com/recipes/almond-elderflower-and-lime-travel-cakes" target="_blank">www.foodandwine.com.</a>

"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."..."

INGREDIENTS

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10 ounces almond paste, broken into 1-inch pieces (1 cup)

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3 large eggs

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2 1/2 tablespoons cornstarch

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Pinch of salt

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4 1/2 tablespoons unsalted butter, melted and cooled

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1 tablespoon St-Germain or other elderflower liqueur

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2 cups confectioners' sugar

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2 1/2 tablespoons heavy cream

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2 1/2 tablespoons St-Germain or other elderflower liqueur

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1 1/2 teaspoons fresh lime juice

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1/2 teaspoon finely grated lime zest, plus zest strips for decorating

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