Almond, Elderflower and Lime Tea Cake
Makes four 4-ounce cakes
Note: The icing recipe makes enough to frost many little cakes. Feel free to divide it to suit.
1 cup almond paste
2 large eggs (enough to equal 1/2 cup)
2 1/2 tablespoons cornstarch, sifted
Pinch sea salt
1/4 cup plus 1/2 tablespoon butter, melted
1 tablespoon St. Germain liqueur
1 pound confectioners' sugar
1/4 cup plus 2 tablespoons heavy cream
1/4 cup plus 2 tablespoons. St. Germain liqueur
1 tablespoon lime juice
Zest of 1 lime
1. Preheat oven to 350 degrees. Lightly grease four 4-ounce bake-and-give paper loaf pans.
2. Using an electric stand mixer, mix the almond paste until it softens and breaks down into small bits. Slowly incorporate the eggs, a little at a time, scraping the bowl after each addition. Add the sifted cornstarch and salt, mixing just until incorporated, followed by the melted butter and St. Germain.
3. Transfer batter to pans; bake for about 25 minutes, or until the tops are golden brown and a tester inserted in the center emerges clean. Let cool.
4. For the icing, sift the confectioners' sugar. Using an electric stand mixer, mix the cream, St. Germain and lime juice with confectioners' sugar until a paste forms. Check the
5. Using a fine citrus zester, zest the lime, avoiding the white pith. Stir lime zest into icing; with a small offset spatula, immediately spread on top of cooled almond cakes. Let sit at room temperature until icing has completely set.
-- Chef William Werner, Craftsman and Wolves, San Francisco