Lemon Honey Cake

Makes 16, two-inch squares.  

This is a one bowl, no fuss, gluten free, moist and delicious dessert. I cut it into squares, but you can experiment with other shapes and sizes.   It’s nice to have on hand, refrigerated in an airtight container.   

INGREDIENTS:

• ¾ cup honey

• 4 large eggs, at room temperature

• ¼ cup extra-virgin olive oil

• Grated lemon zest from 1 lemon

• 4 tablespoons lemon juice.

• 3 cups superfine blanched almond flour

• 1 teaspoon baking powder

PREPARATION:

1. Preheat the oven to 325F. 

2. Line a 9x9 square pan with parchment paper.

3. Place the honey and eggs in a large bowl and whisk to combine. Add the oil, lemon rind and juice, whisking to combine. Add the almond flour and baking powder continuing to whisk until smooth. 

4. Pour the mixture into the pan and bake for 35-40 minutes or until golden and a skewer inserted comes out dry. Let cool on a wire rack for 10 minutes before unmolding. Cut into the shape of your choice and cool on a wire rack.    

Lemon Shortbread

Makes about 3 dozen finger size cookies.  

Easy, quick, and delicious with tea, or any other time, this shortbread remains fresh, refrigerated or frozen in a tight-fitting container.  

INGREDIENTS:

• 2 cups superfine blanched almond flour

• ½ cup, scant measure confectioner’s sugar

• Zest of 2 lemons

• ½ cup sliced, blanched almonds

• 1/3 cup extra-virgin olive oil

PREPARATION:

1. Preheat the oven to 325F

2. Line an 8x8 baking pan with parchment paper extending the paper over the rim to make it easier to lift.

3. In a medium bowl combine the almond flour, confectioner’s sugar, lemon zest and almonds. Slowly dribble in the olive oil and mix with a wooden spoon to combine.  

4. Switch to your hands and keep combining. Do not add additional oil when the dough is not sticking; that is what gives the cookies the crumbly texture.   

5. Press the dough into the baking pan, packing it with your hands. .

6. Be sure to straighten the edges and prick with a fork in straight lines. 

7. Bake for 25 -30 minutes, the top should be firm to the touch.  

8. Place on a wire rack to cool for 10 minutes. Lift the paper and slice the shortbread with a serrated knife to the size of your choice. I cut them into rectangles, 2 inches long and ¾ inches wide.   

9. Cool on a wire rack.  

Lemon Cake

Makes 16, 2-inch squares.

A simple no fuss dessert, or a midday snack with a cup of tea, this cake freezes very well.

INGREDIENTS:

• 8 tablespoons unsalted butter at room temperature

• 1 cup sugar

• Zest from 2 lemons

• 2 large eggs, at room temperature, lightly beaten

• 1¼ cups unbleached all-purpose flour

• 2 teaspoons baking powder

• 1/3 cup fine semolina

• 6 tablespoons full-fat plain yogurt   

• 5 tablespoons lemon juice

PREPARATION:

1. Preheat the oven to 350F.

2. Line a 9-inch square pan with parchment paper, making sure that the paper extends a little over the rim to make it easier to lift.

3. Place the butter and sugar in a medium bowl and beat/mix with a wooden spoon until the butter is pale and soft. Add the lemon zest.  Gradually beat in the eggs, a little at a time. With a rubber spatula fold in the flour, baking powder and semolina. Finally, add the yogurt and lemon juice.

4. Spoon the mixture into the prepared pan, SMOOTH THE TOP and bake for about 30 minutes or until the cake tester inserted in the center of the cake comes out clean.

5. Cool on a wire rack. When cold, dust with powdered sugar.  

Mini-Muffins

Makes 24 mini-muffins.

I cannot imagine anything simpler to prepare than these muffins. Poppy seeds give the muffins a lovely texture. These sweets are delicious warm, and they also freeze very well.

INGREDIENTS:

• 2/3 cup sifted unbleached all- purpose flour
• ¼ teaspoon baking soda
• 4 tablespoons unsalted butter, at room temperature, cut into small pieces plus 1 tablespoon for buttering the pans
• 2/3 scant cup sugar
• 2 large eggs, at room temperature
• Zest from 1 lemon
• 1½ tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2½ tablespoons poppy seeds
• ¼ cup sour cream, at room temperature

PREPARATION:

1. Butter 2 mini-muffin pans, 2-inches in diameter, each with 12-depressions.
2. Preheat the oven to 375 F.
3. Sift together the flour and baking soda directly into the measuring cup.
4. Cream butter, at medium speed, adding sugar gradually until mixture is light and fluffy, about 5 minutes. Scrape the sides of the bowl from time to time. Add 1 egg at a time, beating well after each addition.
5. Add lemon zest, lemon juice, vanilla extract and poppy seeds, combine well with a rubber spatula. Fold in flour alternating with sour cream until combined.
6. Spoon tablespoons of batter evenly into the pans and bake for about 14 -15 minutes, side by side without touching.  The edges of the cupcakes will be light brown. 
7. Wait a minute, unmold and cool on a wire rack.