Meyer Lemon Almond Cake

The original recipe for this cake comes from Nigella Lawson Nigella’s Clementine cake and is a traditional Sephardic Jewish cake made with clementines. I decided after trying it that it needed a bit more flavor but what could I use. Fortunately Meyer lemons had just come into season and they were the perfect addition to this great cake. Meyer lemons are a hybrid between a regular lemon and a mandarin orange. They are sweeter than a regular lemon and have a much thinner skin with less bitter pith. If you can’t get Meyer lemons as their season is rather short (December-May) you can use clementines and add a bit of lemon juice and zest to the batter. I buy the Meyer lemons whenever I find them, poach, seed and purée them; divide them into one recipe portions then vacuum bag them and stick them in the freezer to use off season. A lot of work but with great rewards. 
This recipe can be made entirely in the food processor and can be made either in a single 8-inch round pan or in muffin tins for 12 individual cakes. 

Meyer Lemon Almond Cakes

Makes 1 8-in or 12 individual cakes

For the cake

375-400g of whole Meyer lemons, or clementines (approx 3-4)

6 room temperature whole eggs

250g white granulated sugar

250g fine almond flour

1 teaspoon of baking powder

For the icing

2C powdered sugar

Juice and grated zest of one lemon

• Wash the fruit well then place into a heavy 3qt saucepan and add water to cover. Bring to a boil, lower the heat and simmer until the fruit is very soft but still whole about 20-30 min. Remove the fruit from the water and set aside to cool. 
• Butter the bottom and sides and line the bottom of an 8-in cake pan with a parchment paper round or spray a muffin tin with food release spray 
• Preheat the oven to 375°F/190°C
• Cut open the cooled fruit and remove all of the seeds reserving the pulp, skin and juices and place into the bowl of a food processor and purée. 
• Add the eggs and process to blend for 20 seconds. 
• add the remaining ingredients and pulse to blend everything well. 
• Pour into the prepared 8-in pan or spoon into the muffin tins and smooth the top.
• Put the pan onto a baking sheet and place into the preheated oven. 
• Bake the 8-in pan for approx. 1 hour loosely covering the cake with a piece of foil after 40 min. so it doesn’t get too browned. Bake the individual cakes in the muffin tins for approx. 30 min. Bake the cakes until a toothpick inserted into the center comes out with just a few moist crumbs. 
• Remove the cake from the oven and let cool on a rack for 30 min. then place a plate on top of the cake pan to flip the cake out, removing the parchment and flipping it back so the bottom of the cake rests back on the rack. The individual cakes can be unmolded as they cool. 
• Allow the cake to cool completely then wrap in plastic wrap and let sit overnight if you have the time. 
• To prepare the icing; mix the sifted powdered sugar, lemon juice and zest together with a whisk until smooth adding a few drops of water if it’s too thick. Let it rest for 15 minor overnight. 
• Pour the icing over the top of the cake and spread it with a small offset spatula so that it drips down the sides of the cake. Let the cake sit uncovered for an hour or so to allow the icing to set.
• Serve at room temperature. Will keep at room temperature for 2 days otherwise refrigerate for up to 5 days.