Almond-Orange Blossom Water Cakes

I found this recipe to finish off a Spanish-themed meal. I wanted something that would require a few simple ingredients and not much effort, but still have a sophisticated flair. I love the unusual flavor and scent that orange blossom water imparts so finding this recipe was perfect! The texture from the basic ingredients of almond meal, eggs, and a bit of sugar in the cake is chewier than many desserts but not tough, if that makes sense. Consider adding a bit of extra lemon juice or orange juice in place of the orange blossom water if you don't have it or are afraid of the taste. This is a great gluten free dessert should you be in need of one.

Almond-Orange Blossom Water Cakes

• 4 eggs
• 9 oz blanched peeled almonds (or sliced almonds)
• 4 oz sugar (~1/2 c. sugar)
• Zest of 1 lemon
• 1/2 tsp Cinnamon
• 1/2 tsp orange blossom water
• 1/4 cup flaked almonds
• Butter and flour to grease the pans

1. Preheat the oven to 350 degrees F.
2. Pulse the almonds in a food processor with a little sugar until coarsely ground (the more coarsely ground they are, the chewier your tarts will be).
3. Beat the eggs with the rest of the sugar using an electric mixture until light and fluffy (approximately 3-4 minutes).
4. Add the cinnamon, lemon zest, and orange blossom water to the egg mixture and beat in.  Then gently fold in the ground almonds.
5. Grease and flour 6-8 individual tart pans - place them on a baking tray; pour the mixture in, smooth if need be, and sprinkle with almond flakes. 
6.Bake at 350 degrees F for 15 minutes. The tops of the tart should look dry and bubbled. The tart should be firm when shaken.
7. Remove from the outer tart rings while still warm and leave to cool. Note it the almond tart will be sticky to scrape off, so either serve directly from the tart pan bottom or, get a nice long frosting spatula to separate the cake from the tart pan.