July 30, 2012

MEYER LEMON ALMOND CAKE



It's sweet to be home. Don't get me wrong, our trip was awesome - so much good slow family time, Mediterranean waters, Paris beauty, fun with Abs, Jon, and Helena in Capri. But, travel also makes me appreciate the life we have in Berkeley. Our garden is bursting with an enthusiastic 'welcome back', the markets are overflowing with ripe peaches and other summer delights, and sleeping in our own bed feels damned good. Plus, I really miss cooking when we're on the road - I'm so happy to be back in the kitchen!

I have something tasty for you guys today...

One morning, I was reading comments that you kindly left for me here, and there it was... Jennifer (a buddy from prenatal yoga class) left the entire detailed recipe for her delicious-sounding lemon, olive oil, almond cake. Needless to say I was stoked! I'm thrilled whenever someone sends along an email with a recipe idea, but never had I gotten a recipe this way.

Jennifer's cake is lemony and super moist. The cake is also not too sweet (which I love) so I went ahead and ate my first slice for breakfast with yogurt and fresh peach slices.

Yippee, cake for breakfast! It's good to be home.

INGREDIENTS slightly adapted from Jennifer Burt's recipe
(printable recipe)
  • 2 cups almond meal
  • 1 teaspoon baking powder
  • pinch of sea salt
  • 6 room temperature eggs
  • 1 cup honey
  • 1/4 cup olive oil
  • zest and juice of 1 Meyer Lemon


Preheat oven to 350.

In a large bowl, blend almond meal, baking powder, and salt.

In a separate bowl, whisk eggs. Then add the eggs to the larger bowl with the almond mixture. Add melted honey, olive oil, and lemon juice and zest. Stir until everything is well blended.

Pour batter into greased 8 inch round cake pan. (Use a spring form pan if you can. It's so much easier in the end.) Place the pan on the upper rack of the hot oven.

Bake for an 55 minutes to hour until cake has firmed up.

Remove from the oven and let cool. Slide a knife around the edge on the pan before removing the cake.

Eat and enjoy any time of day.



Thank you Jennifer!

56 comments:

  1. A fabulous cake! I wish I could have a slice of it right now.

    Cheers,

    Rosa

    ReplyDelete
    Replies
    1. Thanks Rosa! Wish I could send a slice your way:)

      Delete
  2. This cake looks wonderfully moist and those peaches look perfectly ripe and juicy. What a great way to begin your morning! Welcome back to the States. xo

    ReplyDelete
    Replies
    1. Thanks Laura! It's good to be back. Europe is amazing, but this Bay Area food cannot be beat!
      xo
      E

      Delete
  3. This looks absolutely delicious!

    Mal @ The Chic Geek

    ReplyDelete
    Replies
    1. Mal, it really is tasty. I hope you'll give it a try!

      Delete
  4. Welcome home! The cake looks fantastic. Yes to cake for breakfast. Definitely.

    ReplyDelete
    Replies
    1. Thanks! I'm glad you agree that cake for b-fast is a good thing;)

      Delete
  5. Lemon and almond sounds like the perfect combination. Hooray for cake!

    ReplyDelete
    Replies
    1. I could eat lemon and almond in so many ways. Such delights!

      Delete
  6. I'm definitely bookmarking this for later in the year when my backyard Meyers are ripe and juicy. As it is, they are small green orbs at the moment. ;)

    ReplyDelete
    Replies
    1. Carolyn, me too. I'm hoping my Meyer will finally take hold this year and produce a bumper crop. I think orange or tangerine could be nice here as well.
      xo

      Delete
  7. That cake looks so fantastic Erin. I absolutely adore lemon cakes, especially flourless cakes. I love that there's no sugar in this, which is great for my pre-wedding diet. I'm going to try this.

    ReplyDelete
    Replies
    1. Jennifer, I'm trying to avoid white sugar myself. It's fun to experiment with all of the other options and honey is so so good here!
      xxoo to you,
      E

      Delete
  8. There really is no place like home, is there? Great looking cake - perfect way to start the day, I'd say.

    ReplyDelete
    Replies
    1. So true Renee. I'm a travel junky and homebody at the same time - how does that work;)
      xxoo

      Delete
  9. Welcome home! I am sure your trip was simply amazing. Wish I could get away for a long, long vacation. Smile. This cake is simply making my mouth water. I love lemon and almond - this is a must make!! Pinning now! Have a terrific week!!

    ReplyDelete
    Replies
    1. Hey Lisa, yes the trip was so amazing! It actually feels a bit like a dream right now.
      Glad to make your mouth water:)
      xxoo

      Delete
  10. Cakes made with almond are so delicious. I made a pistachio and almond cake for my birthday yesterday and loved it, but this looks and sounds just as scrumptious!

    ReplyDelete
    Replies
    1. Thelittleloaf, oooooh I love pistachio cakes. I hope you are posting that recipe.
      Happy birthday to you! (It's mine tomorrow.)
      xxoo

      Delete
  11. It's always good to be home. I must try this almond meal cake. It looks so flavorful.

    ReplyDelete
    Replies
    1. Angela, it really is a deep rich flavor. Almond meal makes me so happy!
      xxoo

      Delete
  12. Looks and sounds wonderful. I have this French forest honey that is incredibly strong and (to me) sort of gross. I'm always looking for recipes where I can slip some of it in with a massive amount of lighter tastier honey, because I can't be bothered to throw it out (despite hating it) - it was overpriced! :P

    ReplyDelete
    Replies
    1. Emma, I totally know what you mean about honey that is too strong. I am a huge honey fan, but I've bought a few that are inedibly strong. And it's such a bummer when you've splurged on what you think is a special treat.
      xxoo
      E

      Delete
  13. atmosteatsJuly 31, 2012

    I do love olive oil, but now I love it even more. Thanks for the photos.

    ReplyDelete
  14. Does that ever look and sound delicious! I can't wait to try it.

    ReplyDelete
    Replies
    1. Jill, it really is a good one. So nice of Jennifer to share with all of us!
      xxoo

      Delete
  15. I'm such a sucker for lemon cake and I need to try this version very soon! As soon as I come back from my vacation, it's on the menu:) Thanks, Erin!

    ReplyDelete
    Replies
    1. Have a great vacation, Denise:)

      Delete
  16. Thanks to Jennifer for sharing the recipe for this wonderful cake. Welcome home too! Could you also use orange zest for a change up? This is company cake. How wonderful to know someone else has cake for breakfast besides me.

    ReplyDelete
    Replies
    1. Oli, orange would be great here and I think Jennifer even recommended orange flower water as a possible addition (yum!). I love how flexible her recipe is. She even makes the cakes in muffin form. I hope you'll eat some for b'fast;)
      xxoo

      Delete
  17. Almond and Lemon! What a great combo. I love getting back into the kitchen after trips, too. Although, it's my dream to one day stay in an Italian Villa, making a meal with the family and being able to look out the window to a sea of olive trees! Travel and cook at the same time. :)

    xo,
    Christina

    ReplyDelete
    Replies
    1. Christina Marie, your dream sounds good to me. A sea of olive trees, cooking in an Italian villa with family... yeah.
      xxoo

      Delete
  18. VinothiniJuly 31, 2012

    I make almond tea cakes (without lemon) and almond orange cake both with honey....I'm going to try your recipe this week. Thanks for sharing it.

    ReplyDelete
    Replies
    1. Vinothini, almond and citrus are just so good together aren't they? I hope you enjoy Jennifer's cake:)

      Delete
  19. It looks super moist indeed! I would have this for breakfast any day! xx

    ReplyDelete
    Replies
    1. Hey there, wish I could offer you a piece right now!

      Delete
  20. This sounds so good that I am going to save it to make for my birthday! I follow the Specific Carbohydrate Diet for health reasons and this would be allowed! :)

    ReplyDelete
    Replies
    1. Jillian, I know all about SCD - I did it years ago just after I was diagnosed with Celiac. I think it was SCD that had me truly fall in love with almond meal and honey. Cheers!

      Delete
  21. I love any citrus cake and tend to add citrus in anything .. if possible. And so is my love for almond. The sound of this cake is tempting to bake one soon!

    ReplyDelete
    Replies
    1. Kankana, I love adding citrus to just about everything too. - next I need to make a lemony polenta cake. I'm craving that too!
      xo
      E

      Delete
  22. Welcome home! I'm glad to hear you guys had a wonderful time.
    I do too always appreciate coming home after traveling :)


    The recipe sounds great, especially that there is no flour in it... I might give it a go.

    will you post more pictures from your trip?

    ReplyDelete
    Replies
    1. Thanks Monika! I'm glad you like the no-flour thing. I'm having a great time in my kitchen experimenting with nut flours - they are so good and I love the moisture that they add to everything.
      I took very few photos this trip. Right before we left, I just finished up shooting a jamming book (woo-hoo!) and I was happy to just take a break from the camera, soak up the family time, and take mental photos of all the there was to see.
      xxoo

      Delete
  23. Oh I love to come home after a travel. I mean I don't like it to end, but then I'm in my place and I feel so comfortable. Cool recipe and beautiful photography.

    ReplyDelete
    Replies
    1. Thanks Marta! I love your blog by the way.

      Delete
  24. WOW. Cake for breakfast. Oh yes, I think I could get into that.

    I looked at the recipe briefly, and it doesn't seem daunting at all. I've only started baking recently, having attempted bread twice, and recently, pâte sucrée. This looks easy by comparison, and I just need to figure out a way to source almond meal.

    Thank you, Erin.

    ReplyDelete
  25. Hey Stash, it really is a simple recipe - my favorite kind!

    I'm a pretty lazy baker myself so I like to keep it easy. With almond meal and all of its wonderful moisture, you almost cannot go wrong. And Bob's Red Mill sells almond meal - if that helps you out.

    xo
    E

    ReplyDelete
  26. Cake for breakfast sounds fantastic! The honey, lemon, and olive oil must make this one lovely, and those peaches--a perfect topping. Welcome home!

    ReplyDelete
    Replies
    1. Thanks Lisa, it's good to be back!

      Delete
  27. I haven't tried baking with almond meal yet (not sure why!) but this cake is making me want to change that, pronto. Lemon cake was my favorite when I was a kid and this looks like a great grown-up version. :)

    ReplyDelete
  28. Oh my god Kathryne, you will love baking with almond meal! Once you start you won't be able to stop - it's so rich, moist and delish!
    xo
    E

    ReplyDelete
  29. Can you make this ahead and let it sit at room temp? I am thinking of making this and taking it on a weekend trip to the beach. thanks.

    ReplyDelete
    Replies
    1. Debby, sure you could. We ate our cake over the course of a few days and it held up well. Enjoy your weekend trip to the beach!

      Delete

So good to hear from you... I appreciate each and every note you leave for me!

Thanks,
E

Related Posts with Thumbnails