Meyer Lemon and Almond Cake
 
 
Recipe adapted from "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi
Author:
Ingredients
  • ¾ cup plus 2 tbsp unsalted butter, room temperature
  • 1½ cup plus ⅓ cup granulated sugar, divided
  • grated zest and juice of 5 Meyer lemons
  • 2½ cups almond flour
  • 5 large eggs, beaten
  • ¾ cup plus 1 tbsp all purpose flour, sifted
  • pinch of salt
Instructions
  1. Preheat the oven to 350ยบ. Lightly grease a 9½-inch springform pan with butter and line the sides and bottom with parchment paper.
  2. Place the butter, 1½ cups sugar and zest in a stand mixer fitted with a beater attachment. Beat on low speed to combine everything together. Do not over work the mixture. Add half the ground almonds and mix until just combined.
  3. While the machine is running, gradually add the eggs, stopping to scrape the bottom and sides of the bowl a couple of times as you go. Add the remaining ground almonds, the flour, and the salt. Beat until completely smooth.
  4. Pour the cake batter into the pan and level it with an offset spatula.
  5. Bake the cake for 50-55 minutes or until a skewer inserted in the the center comes out a little moist.
  6. When the cake is almost done, place the remaining ⅓ cup sugar and lemon juice (should be about ½ cup, remove some if needed) in a small saucepan. Bring to a boil and then remove from heat.
  7. As soon as the cake comes out of the oven, brush it with the hot syrup. Make sure all the syrup soaks in. Let the cake cool completely before removing it from the pan. Slice and serve. Store the cake in an airtight container for up to 3 days.
Notes
* Special note: This cake does require a springform pan. They are pretty inexpensive and once you invest in one you will get plenty of use out of it.
Recipe by Cooks and Kid at https://cooksandkid.com/meyer-lemon-and-almond-cake/