Lemons are so delicious! Fresh, tangy, and bursting with flavor…lemon is the perfect ingredient in Spring and Summer desserts. This flourless whole lemon cake blends almond flour with delicious Meyer lemons…slathered with fresh whipped cream and topped with sweet raspberries, this cake is almost as pretty as it is tasty.
You’ll want to start with three organic, fresh Meyer lemons. It’s important to use Meyer, as the flavor of these lemons is sweeter and less acidic than regular lemons. Since you’re going to use the whole lemon (yes, peel and all!) you’ll want to go with the sweeter variety. I know you may be wondering if I’m crazy…but hang in there with me. If you love citrus, you’ll appreciate the full-bodied lemon taste that gives this cake its zesty appeal (see what I did there?).
I found this recipe at The View from Great Island, a wonderful blog that I stumbled across and bookmarked to savor in the future…so many beautiful photos and delicious recipes! One of my favorite cakes is whole orange bundt cake, so when I saw that this recipe is naturally gluten free and features whole citrus fruit I knew I had to try it. Unlike the bundt cake, the recipe calls for boiling the lemons for a few minutes in order to soften them before cooking. Just pop them in some water, and let them simmer for a few minutes.
Once they’re cooked, let them cool enough for you to handle them. Cut them (on something that will catch the juice) and remove the seeds, then puree the lemons in a food processor. I loved how the puree turned out…it looks almost like ice cream!
The cake is made with cage-free eggs, organic evaporated cane sugar, and almond meal. I love how simple it is…a few easy ingredients. It takes a few minutes to prepare the lemons, but once you’ve got that done it’s a breeze to put this cake together!
Spread the batter in two greased tart pans, then bake for 25 minutes. Once they are cool, remove them from the pan (I love how the bottoms just pop out of my tart pans, it makes it so easy to remove the cakes!). Place one layer on a plate, and cover it with fresh whipped cream (here’s how to make it with coconut milk, if you want to avoid dairy…yum!). Place the other layer face-down on the first, so that the smooth side is up. Cover this with more whipped cream, sprinkle on a few fresh raspberries and there you have it! A beautiful cake, ready to take center stage on your dessert table. Enjoy!
- 3 large organic Meyer lemons (you'll need 1 cup of puree)
- 3 large organic, cage-free eggs
- 1 cup evaporated cane sugar
- 3 cups organic almond meal
- 2 cups organic, grass-fed whipping cream (or make it with coconut milk)
- ½ cup evaporated cane sugar
- 1 cup fresh organic raspberries
- Preheat the oven to 325.
- Wash the lemons, and put them in a pot of water. Boil them for 15 minutes, then drain them and cool them off enough to handle.
- In a plate (to catch the juice), cut the lemons in half and remove the seeds. Put the lemons, peel and all, into a food processor and process until they are very smooth.
- Beat the eggs and sugar until they are a pale, creamy color. Add the almond meal and lemon puree and beat well, until combined.
- Spread the batter into two well-greased 9 inch tart pans.
- Bake for 25 minutes, or until a knife inserted into the center comes out clean.
- While the cakes cook, whip the cream. Once the cream starts to thicken, slowly add the sugar. Whip until thick.
- Place one layer of the cake on a plate, and layer some whipped cream over it. Place the second layer face-down over the first, so that the smooth side is up. Layer with more whipped cream, and sprinkle the berries on top.
Looking for more delicious real food recipes? I’ve got your back!
I’ve put together 85 incredible dishes that are full of flavor, super yummy, and good for you, too. From main dishes to desserts (and everything in between) you’ll have some fun new eats that I know you’ll love.
Best part? The ebook is only 2 bucks. It’s a total no-brainer, right? Right. Click here to check it out.