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Almond, Elderflower and Lime Travel Cakes
Ingredients
  • subheading: CAKES:
  • 10 ounces almond paste, broken into 1-inch pieces (1 cup)
  • 3 large eggs
  • 2 ½ tablespoons cornstarch
  • Pinch of salt
  • 4 ½ tablespoons unsalted butter, melted and cooled
  • 1 tablespoon St-Germain or other elderflower liqueur
  • subheading: ICING:
  • 2 cups confectioners' sugar
  • 2 ½ tablespoons heavy cream
  • 2 ½ tablespoons St-Germain or other elderflower liqueur
  • 1 ½ teaspoons fresh lime juice
  • ½ teaspoon finely grated lime zest, plus zest strips for decorating
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