My coworkers were divided on which they preferred. The lemon cake disappeared first, but I got more requests for the chocolate torte recipe. I'm convinced that the lemon cake works best a day or even two after it's been baked. The flavors blend in with each other and seem to mellow out in a way that is really quite perfect. I was surprised by how prominent the coconut flavor was--everyone noticed it right away. And like me on the first night, nobody could believe that neither one of the recipes contained any flour!
I haven't had the chance to try it yet, but I'm willing to bet that the lemon cake will go from "great" to "WOW!" if the hazelnuts are switched out for almonds. I encourage you guys to try it out and let me know what you think... (And feel free to send me your mediocre pics!)
Now for the recipe:
Glazed Meyer Lemon Nut Cake (100% flourless)This cake tastes better the second or third day, after the flavors have had a chance to meld. If you can, try and make it at least the day before then store in an air-tight container at room temp. Glaze just before serving (otherwise the glaze will melt).
Ingredients:2 cups almond or hazelnut meal
1/3 cup plus 2 tablespoons unsweetened coconut flour
1/2 cup Meyer lemon juice (approximately 2 Meyer lemons)
Rind of 1 Meyer lemon
1 cup sugar or equivalent substitute
1 teaspoon baking powder
1 pinch of salt
6 medium eggs
1/2 cup olive oil
For the glaze:
1 cup powdered sugar
2 tablespoons freshly-squeezed Meyer lemon juice
2 tablespoons water
1.Preheat your oven to 350 degrees and grease a 9" round or springform pan.
2. Combine the nuts, lemon rind, sugar (or substitute), salt, and baking powder in an electric mixer or food processor and pulse a few times until any lumps are broken up.
3. Add the eggs one at a time, followed by the oil and lemon juice. Continue to mix at high speed for a couple minutes to work some air into the batter--it should grow in size a bit.
4. Pour into your greased pan and place in the oven. The baking time will vary depending on your oven and the humidity in the environment. Start checking it about 30 minutes into baking. It will be ready when a toothpick inserted into the center comes out clean.
5. When ready to glaze, mix the powdered sugar, water, and Meyer lemon juice together until smooth. Drizzle all over the cake and allow to set. Serve immediately after glazing or cover with a loose cake cover (plastic wrap will only make the glaze melt or flake away--think Krispy Kremes at the bottom of the box. Yummy, just not as pretty.)
All I can say is that your coworkers are spoiled! But this gives me an idea to send my husband off with not one, but two desserts the next time around.
ReplyDeleteI wonder, what was the cake's texture like? Was it dry/crumbly or more moist?
ReplyDeleteI'm having difficulty finding enough time to take advantage of this short meyer lemon and blood orange season. But I'll happily add this recipe to the list :)
Rowena: You're right. They are spoiled. Ever since I started thsi blog I've been bringing things in and they love it. It's good though, because the last thing that I need is loads of baked goods hanging around my apartment! Sending two treats is great--it gives people options.
ReplyDeleteChristine: The texture was actually rather moist, but nutty with lots of texture. It wasn't a spongy cake, but I wouldn't call it crumbly or dry. It was really pretty unique. Let me know if you try it out!
This does sound yummy. However I don't like meyer lemons and have a wonderful Eureka lemon tree that has the most fragrant lemons and rind. I am going to try this with either potato flour or with tapioca starch as the coconut flour substitute. I'm not that fond of coconut and I can't eat corn products, so I've got a number of alternatives around.
ReplyDeleteNorine in Modesto (where we grow nuts and citrus)