Lemon Dessert

Lemon Honey Cake

Lemon Honey Cake.jpg

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 Cake

Lemon+Cake.jpg

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.