7 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 Amaretto
zest of 1 lemon
for the glaze:
2 cups confectioners’ sugar
2 1/2 tablespoons heavy cream
2 1/2 tablespoons Amaretto
1 1/2 teaspoons fresh lime juice
1 teaspoon finely grated lime zest, plus zest strips for decorating
Preheat the oven to 350° and spray a mini-muffin tin 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, Amaretto and lemon zest and pulse until incorporated.
Scrape the batter into a small pitcher and pour it into 16 muffin cups, filling them about two-thirds full. Bake for 20 minutes, or 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, Amaretto and lemon juice. Using a handheld mixer, beat at low speed until smooth. Beat in the teaspoon of grated lemon zest. Spoon the icing liberally over the cakes, allowing it to drip down the sides. Garnish with lemon zest before serving.
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