Almond, Elderflower and Lime Travel Cakes

Make the Icing: Preheat the oven to 350 ° and spray 2 mini-muffin pans 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 and St-Germain and pulse until incorporated. Make the Icing: Scrape the batter into a small pitcher and pour it into the muffin cups, filling them about two-thirds full. Bake for about 22 minutes, 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. Make the Icing: In a bowl, mix the confectioners' sugar, cream, St-Germain and lime juice. Using a handheld mixer, beat at low speed until smooth. Beat in the 1/2 teaspoon of grated lime zest. Spoon the icing over the cakes, allowing it to drip down the sides. Garnish with lime zest before serving.