Recipe courtesy Sheeraz Wania
1/4 cup sugar
2 eggs, separated
zest of 1/2 a lime
1 tbsp fresh lime juice
1/2 cup plain yogurt
1/4 cup olive oil
1.5 cups ground almonds or almond flour
a pinch of sea salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup all-purpose flour
3 tbsp Le Bon Magot Spiced Raisin Marmalata
Icing:
1/2 cup (125g) powdered sugar
1 tbsp fresh lime juice
1 tbsp rosewater
Topping:
tiny dollop of Le Bon Magot Spiced Raisin Marmalata
Preheat oven to 350°F (180°C). Line a cupcake tin with liners, or you may want to make one loaf cake. Whisk together the sugar, egg yolks, lime zest, lime juice, yogurt, oil, and Le Bon Magot Spiced Raisin Maramalata for 2-3 minutes. Add the almond flour and fold it in.
Now add all other dry ingredients to this mixture. Whisk the egg whites until they form soft peaks. Fold into the almond mixture. Pour the batter into the cup cake pan and bake in the preheated oven for 20-25 minutes, until a tester comes out clean.
To make the icing: In a mixing bowl, beat all the ingredients for the icing until it is smooth.
Top with the marmalata when cool.