"Meyer Lemon Cake"
http://www.foodgal.com/2013/01/a-load-of-lemons-part-i-meyer-lemon-cake/
Ingredients:
1 pound Meyer lemons, plus 1 tablespoon Meyer lemon juice and 10 thin Meyer lemon slices (or substitute regular lemons)
1 1/2 cups whole almonds
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
5 large eggs, separated
1 1/4 cups sugar
1/2 teaspoon almond extract
1/4 cup candied or crystallized ginger, finely diced
1/2 cup powdered sugar
Directions:
Put whole lemons in a large pot over high heat, cover with cold water, and bring to a boil. Lower heat to medium and simmer until soft, about 30 minutes. Drain; transfer lemons to a bowl of ice water. Cut lemons into quarters when they have cooled and gently remove seeds, retaining as much juice as possible. Blend lemons in a food processor until they’re a smooth, thick puree
Meanwhile, preheat oven to 350 degrees. Pulse almonds in a food processor until nuts resemble coarse cornmeal. Put in a large bowl and add flour, baking powder, and salt. Stir to combine.
Butter and flour a 9-inch pan with a removable rim. Whisk together egg yolks and sugar in another large bowl until thick and pale yellow. Stir in lemon puree and almond extract. Add almond-flour mixture and stir to combine. Stir in candied ginger. Set aside.
Beat egg whites in another large bowl until they form firm peaks. Gently fold egg whites into lemon batter. Spread batter in prepared pan.
http://www.foodgal.com/2013/01/a-load-of-lemons-part-i-meyer-lemon-cake/
Ingredients:
1 pound Meyer lemons, plus 1 tablespoon Meyer lemon juice and 10 thin Meyer lemon slices (or substitute regular lemons)
1 1/2 cups whole almonds
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
5 large eggs, separated
1 1/4 cups sugar
1/2 teaspoon almond extract
1/4 cup candied or crystallized ginger, finely diced
1/2 cup powdered sugar
Directions:
Put whole lemons in a large pot over high heat, cover with cold water, and bring to a boil. Lower heat to medium and simmer until soft, about 30 minutes. Drain; transfer lemons to a bowl of ice water. Cut lemons into quarters when they have cooled and gently remove seeds, retaining as much juice as possible. Blend lemons in a food processor until they’re a smooth, thick puree
Meanwhile, preheat oven to 350 degrees. Pulse almonds in a food processor until nuts resemble coarse cornmeal. Put in a large bowl and add flour, baking powder, and salt. Stir to combine.
Butter and flour a 9-inch pan with a removable rim. Whisk together egg yolks and sugar in another large bowl until thick and pale yellow. Stir in lemon puree and almond extract. Add almond-flour mixture and stir to combine. Stir in candied ginger. Set aside.
Beat egg whites in another large bowl until they form firm peaks. Gently fold egg whites into lemon batter. Spread batter in prepared pan.
Bake until edge of cake begins to pull away from side of pan, about 1 hour. Cool on a rack for 15 minutes, then remove from pan and cool completely.
Combine powdered sugar and lemon juice in a small bowl. Spread glaze over cake. Garnish with lemon slices.
Per Serving: 333 calories, 36 percent (119 cal.) from fat, 8.3 g protein, 13 g fat (1.9 g sat.), 51 g carbo (4.7 g fiber), 209 mg sodium, 106 mg chol.
From “The Sunset Essential Western Cookbook”
Combine powdered sugar and lemon juice in a small bowl. Spread glaze over cake. Garnish with lemon slices.
Per Serving: 333 calories, 36 percent (119 cal.) from fat, 8.3 g protein, 13 g fat (1.9 g sat.), 51 g carbo (4.7 g fiber), 209 mg sodium, 106 mg chol.
From “The Sunset Essential Western Cookbook”
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