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I spent the day before we left clearing out the kitchen like I always do before a trip that’s going to be more than a couple of days long.  I promised myself I wouldn’t cook anything so I could focus my attention on cleaning up,  packing, getting the dog squared away with the pet sitter, and paying stray bills.  That all went out the window when I  saw I had four plump Meyer lemons sitting in the fruit bowl.  You can’t throw Meyer lemons in the garbage.  That’s a sacrilege.

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My Flourless Tangerine Cake was the inspiration here.  Cakes made with whole citrus fruit are a Mediterranean specialty; they’re made with the whole fruit, peel and all.  There is no wheat flour in this cake, just almond meal, so it has a fabulous moist dense texture and is naturally gluten free.  In addition to the 3 whole lemons in the cake  I added a touch of lemon extract and a super tangy lemon icing so this cake is really the essence of ‘lemony-ness’.

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This kind of cake is probably not everyone’s cup of tea, but if you are a citrus fanatic like I am, I think you will love it.  The fruit is boiled before pureeing, and that takes away any unpleasant bitterness in the peel.  The combination of the whole pureed fruit and the almond meal makes for a very moist, but not soggy, cake.  Traditionally this kind of cake would be served plain, maybe with a dusting of confectioner’s sugar, but I went over the top with a puckery lemon icing.  I originally added it because the surface of my cake was a little jagged and wasn’t very attractive for photographing, but I’m so glad I did, it makes the cake extra special.  It’s the kind of cake you can serve to guests, or eat, sliver by sliver, all week long.

Flourless Whole Meyer Lemon Cake

Flourless Whole Meyer Lemon Cake

What You Will Need

  • 3 or 4 large Meyer Lemons (approximately 12 oz, to yield 1 cup of whole lemon puree)
  • 3 large eggs
  • 1 cup sugar
  • 3 cups almond meal
  • 1 tsp baking powder
  • 1 tsp lemon extract
  • for the lemon icing
  • 3 Tbsp unsalted butter, at room temperature
  • juice of 1 lemon
  • 1 1/2 cups confectioner's sugar

Instructions

  1. Set oven to 325F
  2. Wash the lemons and put them in a pot. Cover them with water and bring to a boil. Boil for 15 minutes.
  3. Drain the lemons and let them cool until you can handle them. Cut them open and remove the seeds, but keep everything else. Do this on a plate so you can retain all the juices. Once you have removed all the seeds, put everything into a food processor. Process until finely pureed. You may need to pulse the machine at first, and scrape down the sides as necessary to get everything smooth. This will only take a couple of minutes. You will need one cup of lemon puree for the cake.
  4. Beat the eggs and the sugar until pale in color. Add the lemon extract.
  5. Fold in the almond meal, baking powder, and lemon puree. Mix until thoroughly combined.
  6. Turn the batter into a greased 9" springform pan. Smooth out the surface so it is even.
  7. Bake for about 50 -60 minutes, just until a toothpick inserted in the center comes out clean.
  8. Cool on a rack for 10 minutes, then gently release the sides of the pan and remove the cake to finish cooling.
  9. Make the icing while the cake is cooling. Combine the sugar with the butter and lemon juice. Beat until smooth and creamy. Adjust the texture by adding more sugar or more lemon juice. If you prefer a less tangy icing, use less lemon juice and add a little milk or cream. Spread the icing on the completely cooled cake.
http://theviewfromgreatisland.com/2013/09/flourless-whole-meyer-lemon-cake.html

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A note about flavor — I am a big fan of pure flavor extracts.  I’m talking about  pure natural extracts, not artificial flavorings.  I think they add a nice boost in certain cases and in this case the lemon extract just enhances the citrus flavor of the cake.  It’s handy to have a selection in your cupboard, especially as we go into the holiday and baking season.  In addition to almond and vanilla I keep spearmint, peppermint, lemon, orange, rum, and coconut extracts around.  I’m searching for maple extract, which is a little harder to find.  There are lots of varieties available, ranging from pistachio to watermelon  and cardamom.  Just remember to say away from anything with the words ‘artificial’  or ‘imitation’ on the label.   Olive Nation has a great selection if you’re interested.

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33 Responses to Flourless Whole Meyer Lemon Cake

  1. johnnie evans/thonas says:

    love your website !!!!

  2. Meg says:

    I plan on making this delicious looking cake tomorrow, but I don’t have a springform pan. Is it necessary, or would a standard 9″ cake pan work?

  3. Jayne says:

    Can I use rice flour instead of almond meal ?

  4. jaja says:

    Hi may I know if I can substittue the almond flour with whole wheat flour or whole wheat pastry flour? thanks!

    • Sue says:

      I have to say that this cake is really made for the almond flour, Jaja. I don’t think regular flour would work as well, sorry!

  5. […] found this recipe at The View from Great Island, a wonderful blog that I stumbled across and bookmarked to savor in the future…so many beautiful […]

  6. Stephanie says:

    My daughter made the orange version during the holidays. Yesterday I made this one. YUM. I omitted the extract as I didn’t have it. Full of citrus goodness. My icing looked more like a thin glaze instead of white creaminess like your photo but absolutely delicious. A wonderful gluten-free dessert.

  7. I love citrus cakes – I can nearly taste this one as I read.

  8. Eileen says:

    This cake sounds so good! Now I know what to do with some of our backyard meyer lemons. But I also have a whole boatload of (exceptionally seedy) tangerines in the kitchen right now…maybe I’ll tackle the million seeds and try it with those. Sounds like it would be great either way!

  9. grace says:

    i’m sick to death of seeing flourless chocolate cakes, so this is a refreshing change…even if it is lemon. :)

  10. Donna Baker says:

    I grow many types of citrus, including Meyer lemons. I thought I’d made everything possible with them, until I saw this recipe. Absolutely can’t wait to make this. My lemons won’t be ready until Nov. though, so it is going to weigh heavily on me till then.

  11. Sue says:

    My husband loves candied peel oranges and lemons. To rid the taste of bitter, I soak the peel in cold water and change the water several times , this really helps. I can’t wait until tomorrow when I can make this pie.

  12. Sue says:

    Thanks for the nice words, Mary. I have a cart started at King Arthur but don’t like the shipping costs! I’m going to bite the bullet and order it though, I have to have it for my Maple Oat Nut Scones!

  13. I love meyer lemons, such a pretty cake!

  14. Joanne says:

    Oh no you absolutely could NOT let those meyers go to waste! I can’t wait to make this when meyers are more available here. So much lemony goodness in one cake!

  15. Yes, please! Pour me a cup of tea because this cake is definitely my cup of tea too Sue. That icing looks the stuff dreams are made of!

  16. I saw Nigella Lawson make a cake this way with clementines. This one looks delicious and perfect for the end of summer.

  17. I can already tell that this will be amazingly moist, and so perfect with an afternoon cup of coffee or tea!

  18. Love that it’s flourless, dense, and packed with lemon flavor! And yes, it would have been sacrilege to throw lemons out! Great way to use them! Have fun on your getaway!

  19. Mary says:

    I couldn’t love this recipe more, Sue. I WILL be making it sooner than later. This cake sounds heavenly!

  20. Susan says:

    Another winner and my Meyer lemons are ripening on my tree as I speak.

  21. Dom says:

    beautiful.. I do love an almond flour cake, it feels so luxurious I think but in fact it really isn’t… we don’t get meyer lemons here in the UK (at least I haven’t seen them) and I would love to try one as I hear they’re superb… I can only but dream!

    • Sue says:

      Well, I guess the luxurious thing about almond flour is its price. This isn’t a super cheap cake to make, but a little does go a long way. I think regular lemons would be great to use, too. They might even give this cake more lemon flavor.

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