Equipment
Ingredients
Lemon Puree
- 2 meyer lemons, whole, washed
- 1000 ml water
Cake Batter
- 300 g blanched almond flour
- 250 g granulated sugar
- 5 eggs, room temperature
- 5 g baking powder
- 3 g salt
- 5 ml almond extract
Lemon Glaze
- 120 g powdered sugar, sifted
- 30 ml meyer lemon juice, freshly squeezed
- 1 g salt
Nutrition (per serving)
Method
Place the whole, unpeeled Meyer lemons in a medium saucepan and cover completely with water. Bring to a boil over high heat, then reduce the heat to maintain a simmer for 1 hour, or until the lemons are exceptionally soft and easily pierced with a fork.
Drain the hot water and transfer the lemons to a plate to cool for 30 minutes. Once cool enough to handle, slice them in half and carefully pick out and discard all seeds. Leave the skin and pith fully intact.
Place the cooled, deseeded lemons into a food processor. Blend until completely smooth, scraping down the sides as necessary to ensure no large chunks of rind remain. You should have a thick, fragrant paste.
Preheat the oven to 175°C (350°F). Grease a 20cm springform pan and line both the bottom and the sides with parchment paper to prevent sticking.
In a large mixing bowl, thoroughly whisk together the blanched almond flour, baking powder, and salt, ensuring there are no hidden clumps of almond flour.
In a separate mixing bowl, beat the eggs and granulated sugar together for 5 minutes until the mixture becomes pale, fluffy, and visibly increased in volume. Mix in the almond extract and the prepared lemon puree until uniformly combined.
Gently fold the dry almond flour mixture into the wet lemon and egg mixture using a spatula. Fold just until incorporated and no dry streaks remain, taking care not to aggressively deflate the beaten eggs.
Pour the batter into the prepared springform pan. Bake for 50 to 60 minutes. Check the cake at the 40-minute mark; if the top is browning too rapidly, tent it loosely with aluminum foil for the remainder of the baking time. The internal temperature should reach 93°C (200°F).
Remove from the oven and allow the cake to cool in the pan for 30 minutes. Its delicate, gluten-free structure needs time to set. Carefully release the springform sides and transfer the cake to a wire cooling rack to cool completely.
While the cake finishes cooling, prepare the glaze by whisking together the powdered sugar, Meyer lemon juice, and salt in a small bowl until completely smooth and viscous.
Once the cake has reached room temperature, pour the glaze over the top center. Use a spatula or the back of a spoon to gently push it towards the edges, allowing it to artfully drip down the sides of the cake.
Chef's Notes
- Meyer lemons are crucial here. They are a hybrid between a traditional lemon and a mandarin orange, yielding a floral flavor and a much thinner, less bitter pith that makes pureeing the whole fruit successful.
- Almond flour cakes have virtually no structural integrity when hot because they lack gluten. Patience during the cooling phase is your best tool for a pristine, beautiful cake.
- Make absolutely sure your boiled lemons are completely cooled down before incorporating them into the egg mixture. Introducing hot puree will prematurely scramble the eggs, destroying your batter's texture.
- The glaze consistency should be thick but pourable. If it feels too stiff, add lemon juice literally a quarter-teaspoon at a time. If too runny, add a tablespoon of powdered sugar.
Storage
Refrigerator: 1 week — Wrap tightly in plastic wrap to retain moisture and prevent the almond flour from drying out.
Freezer: 3 months — Freeze individual slices tightly wrapped before applying the glaze.
