Moelleux au citron (Lemon Muffins)

As I was going through one of my recipe books, yesterday, ( wanted to do something for tea time, before my teddies come back from school) I came across this one(without the image), the recipe?s name and the method sounded like something very common, ?lemon muffins? just a cake with the lemon flavor and nothing extraordinary!

But then, I still wanted to try this one as the recipe was easy to make with no complicated procedures and moreover I was running out of time (I had to pick up my hungry teddies in an hour?) and there was nothing else for the evening snacks??..so, didn't have any other choice than going in for this one and started to do it with no big conviction but when I tasted them, I realized that I simply underestimated them and I really regret for having done only some eight pieces of these heavenly delights.


In fact, the bite is extremely moist, soft, melting and slightly nutty at the same time, leaving a refreshing taste of the zest on the palates and makes me crave for some more after each bite. If you?re being tempted to try this, then I?d advise you to double the quantity, believe me, there would be second servings and to tell you the truth, I?ve got nothing left for today?s tea time?..

Ingredients: (for 8 pieces)
Zest of 1 lemon
60g softened butter
60g sugar
40g cream
80g powdered almonds
30g all purpose flour
¼ tsp of baking powder
100g eggs

Method:

Pre heat the oven to 160°C.

Extract the zest of the lemon and chop them very finely.

Heat the cream and add the zest; let it infuse for some time.

Cream the butter and the sugar and then add the almond powder, the sifted flour and the baking powder. Mix well and add the whole eggs to the mixture and whip again for a while until you get a homogeneous mixture.

Add the zest / cream mixture and mix everything together.

Pipe the above mixture to individual molds and bake for about 12 minutes. Let it cool down completely before unmolding.

I loved as it is; but for an elegant presentation, you can drizzle a lemon coulis or a cream over it or simply glaze with some icing sugar.