Start with the dough. In a bowl whisk the eggs, then add the sugar until you get a creamy mixture. Fold in the grated Lemon zest and set aside.
In a food processor or a large bowl combine the sifted flour, baking powder, margarine, and lard. Process or crumble with your hands until you get a sandy consistency.
You can substitute the lard with margarine, but it will help to get that flaky dough. It won’t change anything in taste.
Slowly add the sugar/egg mixture until you get a firm slightly sticky dough.
Add some flour and shape into a ball. Cut it into two, or 4 portions to make it easier to handle and wrap it in cling film.
Refrigerate for at least 30 minutes.
In the meantime prepare the almond filling. Start by sifting the ground almonds to avoid lumps.
In a small bowl whisk the eggs and sugar together.
Then add the almond essence, grated orange zest and juice, and half of the ground almonds. Mix well.
Add the remaining almonds and slowly until it gets creamy.
Fold in the cream cheese and set aside.
Grease your cupcake tin with the melted butter.
Gently roll one part of the dough on a floured surface at about 1 to 1/2 cm thickness. Depends how thick you like them.
Cut dough using a cookie cutter slightly bigger than your cupcake size.
Fill your cupcake tin with the dough creating a well. Don’t worry if the dough breaks, it’s very forgiving and easily fixed.
Transfer the almond filling to a piping bag with a large nozzle. You can simply spoon the filling, but the piping bag will give them a nicer texture.
Fill the cupcakes with the filling and bake in a preheated 200°c oven for 18-20 minutes until they start to turn brownish.
Cool them on a wire rack inside the tin. Do not remove them from the tin when they are still hot or they will break. Wait for them to cool off completely and simply twist them, and they will come off easily.
Decorate them or simply serve them with powdered sugar.