The new baker: elderflower lime and almond fairy cakes Quick and easy, these irresistible little cakes are perfect for picnics or as a teatime treat. makes 24 mini cakes 75g (2¾oz) unsalted butter, melted and cooled, plus extra for greasing 280g (9¾oz) marzipan, cut into 2cm (¾in) pieces 3 eggs 2½ tbsp cornflour 1 tbsp elderflower cordial ¼ tsp almond extract For the icing: 240g (8½oz) icing sugar 2½ tbsp double cream 2½ tbsp elderflower cordial 1½ tsp freshly squeezed lime juice zest from 1 lime To decorate: 1 lime elderflowers (optional) Preheat the oven to 175°C/350°F/gas mark 4. Grease a mini muffin tin with softened butter. In a food processor, pulse the marzipan until broken up into small pieces. Add the eggs, one at a time, pulsing until smooth. Add the cornflour, melted butter and ¼ tsp salt. Pulse until the batter is smooth before finishing with the elderflower cordial and almond extract. Using a rubber spatula, scrape the batter into a large measuring jug. Pour into the prepared muffin moulds, filling each about two thirds. Bake for about 22 minutes, until the cakes are golden and slightly puffed in the centre. Transfer the tins to a wire rack to cool for 20 minutes before turning the cakes out and placing back on the rack to cool completely. In a small mixing bowl, combine the icing sugar, double cream, elderflower cordial and lime juice. Using a hand-held electric mixer on low speed, beat until smooth. Fold in the grated lime zest and spoon the icing over the cakes, allowing the icing to drip down the sides. Remove the zest from the remaining lime with a peeler. Using a knife, slice the zest into fine strips. Garnish each cake with lime zest strips and, if available, fresh elderflowers. These cakes will keep up to a week in an airtight container at room temperature.