I figured my first post should be something that requires you to squeeze a lemon! These little cakes are originally from Flo Braker's The Simple Art of Perfect Baking, but I found the recipe in Tartine. The almond paste gives them a rich, fine texture and a subtle almond flavour, and the tart citrus glaze keeps them extremely moist and creates a slightly crystallized crust. The original recipe bakes in a loaf pan, but I like these little cakes - they bake a lot faster, they're already in individual portions, annnd there's more surface area for glaze. Win, win, win, right?
