Flourless Whole Meyer Lemon Cake
I’ve never seen a recipe that calls for whole lemons to be used, peel and all. I was intrigued enough to give this one a try. My hubby loves citrus desserts and this one is definitely citrusy! (is that a word?) The recipe calls for almond flour instead of regular flour and the result is a dense moist cake. I stumbled across this recipe at theviewfromgreatisland.com.
Ingredients:
4 Meyer lemons (enough to yield 1 cup of puree)
3 eggs
1 cup sugar
3 cups almond meal (also called almond flour)
1 teaspoon baking powder
1 teaspoon lemon extract (optional)
Icing ingredients:
3 Tablespoon butter, room temperature
juice of 1 lemon
1 1/2 cups powdered sugar
Directions:
Preheat oven to 325 degrees and grease a 9-inch spring form pan. Wash the lemons and place them in a saucepan. Cover with water and bring to a boil. Boil for 15 minutes.
After 15 minutes, lift them out of the water and place them on a plate or cutting board to cool. When able to handle, cut in half and remove any seeds with a spoon. Reserve any juices that run out.
Place lemon halves, peel and all, in a food processor. Pulse and scrape down sides of work bowl until lemons are completely pureed. Fish out any seeds you missed before, there are usually one or two.
Measure one cup of lemon puree and set aside.
Cream the sugar and eggs together until light in color. Add the lemon extract if using (I left it out because I didn’t have any).
Fold in the almond flour, baking powder, and lemon puree. Mix until thoroughly combined.
Pour the batter into the greased spring-form pan and smooth the top. Bake at 325 degrees for about 40-50 minutes or until a toothpick comes out clean.
Cool on a rack for 10 minutes, then loosen the side of the pan and finish cooling.
Make the icing by beating all the ingredients together until smooth, then spread evenly on the top of the cake.
Here’s the recipe with no photos:
Ingredients:
4 Meyer lemons (enough to yield 1 cup of puree)
3 eggs
1 cup sugar
3 cups almond meal (also called almond flour)
1 teaspoon baking powder
1 teaspoon lemon extract (optional)
Icing ingredients:
3 Tablespoon butter, room temperature
juice of 1 lemon
1 1/2 cups powdered sugar
Directions:
Preheat oven to 325 degrees and grease a 9-inch spring form pan. Wash the lemons and place them in a saucepan. Cover with water and bring to a boil. Boil for 15 minutes.
After 15 minutes, lift them out of the water and place them on a plate or cutting board to cool. When able to handle, cut in half and remove any seeds with a spoon. Reserve any juices that run out.
Place lemon halves, peel and all, in a food processor. Pulse and scrape down sides of work bowl until lemons are completely pureed. Fish out any seeds you missed before, there are usually one or two.
Measure one cup of lemon puree and set aside
Cream the sugar and eggs together until light in color. Add the lemon extract if using (I left it out because I didn’t have any).
Fold in the almond flour, baking powder, and lemon puree. Mix until thoroughly combined.
Pour the batter into the greased spring-form pan and smooth the top. Bake at 325 degrees for about 40-50 minutes or until a toothpick comes out clean.
Cool on a rack for 10 minutes, then loosen the side of the pan and finish cooling.
Make the icing by beating all the ingredients together until smooth, then spread evenly on the top of the cake.
