|Meyer Lemon and Almond Cake ~ a simple, wheat-free cake that's made with almond flour & includes whole, pureed Meyer lemons. It's perfect with tea or coffee & also as a dessert.|
I bought a bag of Meyer lemons a while back and surfed around the net looking for interesting recipes to use them in. I finally found this recipe, from 2008, that was posted by the Los Angeles Times & decided to give it a go. Their recipe is an adapted version of Claudia Roden's orange-almond cake, from her cookbook ~ The New Book of Middle Eastern Food. Roden's original recipe calls for two large oranges, but the LA Times version substituted Meyer lemons.
|Meyer lemons ~ after simmering for two hours & just before pureeing...skins & all|