Flourless Organic Meyer Lemon, Fresh & Candied Ginger Cake

Author: Renée S. Status: published license cc-by-nc-nd tags: cake, recipe, recipes, birthday, treat, baked goods, ginger, Treats, sweet, almond, lactosefree, milkfree, pearl sugar, meyer lemon, 0   Share on Facebook Share on Twitter

The first liberal use of Matt's gift of 5kg bag of pearl sugar (yay me!) and just a little something I pulled together for a belate birthday loaf. Using some fresh meyer lemons I bought at the market, while noting the birthday boy's preference for non-chocolate sweets (someone would choose that?? I know I can't indulge due to my allergy) and lactose intolerance. I used the cardboard cake liners I had picked up from a Japanese baking store sometime back.

(Inspired by Claudia Roden's Middle Eastern Orange Cake)

For a normal sized 8-inch spingform cake pan, double the ingredients and increase the baking time to 1 hour

2 meyer lemons, washed
3 eggs, beaten
125g ground almonds
90g sugar (original recipe would require 125g)
1/2 teaspoon baking powder

For the frosting :
zest and juice of 1/2 meyer lemon
30g pearl sugar

Boil lemons in enough water to cover them, and boil on medium in a covered saucepan for 2 hours. Allow to cool, then cut open, remove seeds and process in a food processor.

Preheat oven to 190 degrees Celsius(375 degrees F) and butter and flour a springform tin/loaf pan.

Whisk together lemon and remaining ingredients thoroughly.

Pour the batter into the prepared tin and bake for 35 min. If a skewer inserted in the cake pulls up wet batter, cook a little longer.

Allow to cool in tin for about 5 minutes before running a knife around the cake to loosen it. Remove the sides of the pan.

Mix the pearl sugar in a small bowl with the lemon juice and zest. Spoon this mixture evenly onto the top of the cake.

Let cool completely before serving. It can be made a day ahead, wrapped in plastic and stored in the refrigerator.

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