Description:
These delightful mini cakes combine the floral notes of elderflower with the zestiness of lime and the richness of almonds, making them perfect for picnics or as a sweet snack on the go.
Cooking Equipment Needed:
- Oven Mini loaf pans Mixing bowls Electric mixer
Ingredients:
- 1 1/2 cups almond flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
3 eggs
1 tablespoon elderflower cordial
Zest of 1 lime
Juice of 1 lime
Cooking Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Cooking Steps:
Prepare Dry Ingredients: In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
Cream Butter and Sugar: Using an electric mixer, beat butter and sugar until fluffy. Add eggs one at a time, fully incorporating each before adding the next. Stir in elderflower cordial, lime zest, and lime juice.
Combine Mixtures: Fold the dry ingredients into the wet mixture until just combined.
Bake: Spoon the batter into greased mini loaf pans. Bake in a preheated 350~F (175~C) oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cakes cool in the pans for a few minutes, then transfer to a wire rack to cool completely.