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Almond, Elderflower, and Lime Cake

Truly a confection in every sense of the word, this flour-less cake is delicate and sumptuous at the same time, light on the fork but richly flavored. You’ll recall that our favorite champagne cocktail calls for St. Germain, so, having a bottle on hand, we were ever so glad to find another use for this delightful liqueur. If you don’t yet possess a bottle, you’ll be ever so glad to know you have double the reason to purchase one!

Almond, Elderflower, and Lime Cake

For the cake:

2 x 7 oz. pkgs. almond paste
3 large eggs
4 tbs. cornstarch, sifted
¼ tsp. sea salt
6 tbs. butter, melted and cooled
1 tbs. St. Germain elderflower liqueur

For the icing:

4 oz. confectioner’s sugar, sifted (about 1 cup plus 2 tbs.)
8 oz. mascarpone
2 tbs. St. Germain elderflower liqueur
2 tsp. lime juice
zest of 1 lime

Heat the oven to 350°F. Lightly grease an 8” round cake tin, line the bottom with parchment, and grease the liner.

Using a 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 butter and liqueur. Transfer the batter to the prepared tin and bake for about 25 minutes, or until the top is golden brown and the cake springs bake when lightly pressed in the center. Let cool for 10 minutes in the pan, then gently loosen around the edges and turn out onto a wire rack. Peel off the liner, flip the cake right side up and leave to cool completely.

Beat all of the icing ingredients together until creamy. Place cake on a serving plate, and spread icing over the top and sides of the cake. Refrigerate to store, removing from fridge about 30 minutes before serving.

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