I am going to make Billy's White Pepper & Ginger Lemon Cake [Thank you Billy ] and I was telling my dad about it. He loves pepper.
Then he told me about another lemon cake that uses whole lemons! I have scoured the internet and found only one recipe. Have any of you heard of this? [I am sure you have.]
This is the recipe I found, but it has no name or title. Can anyone tell me the name or give me their recipe for this cake?
as a matter of fact, I just made it today
it's adapted from a recipe in sunset magazine
The Recipe
boil for 30 minutes: 3 large lemons ( I use Meyer lemons )
350 degrees preheat oven
prep springform pan with canola spray and parchment on bottom
mix: 3/4 cup oatbran ( trader Joe or such )
3/4 c almond flour
1/2 c whole wheat flour
1/2 teasp. salt
1 1/2 Tsp baking powder
drain and cut lemons in quarters and remove seeds
throw in blender with 1 c egg substitute, and 1 egg yolk ( keep white )
add 1 1/2 c splenda, 1 teasp. almond flavor
mix until smooth
whip 5 eggwhites with 1/2 c splenda to stiff peaks
mix lemon mixture into dry ingredients, fold in egg whites.
pour into springform pan.
bake for 1 hour.
turn off heat, put cooking spoon into door to crank it open a bit for another 15 minutes. let cool.
you can cut slices and freeze them separately, freezes very well!
And one more question... What is so great about this whole-lemon cake? Is it moist, flavorful? Does it have a claim to fame?
Then he told me about another lemon cake that uses whole lemons! I have scoured the internet and found only one recipe. Have any of you heard of this? [I am sure you have.]
This is the recipe I found, but it has no name or title. Can anyone tell me the name or give me their recipe for this cake?
as a matter of fact, I just made it today
it's adapted from a recipe in sunset magazine
The Recipe
boil for 30 minutes: 3 large lemons ( I use Meyer lemons )
350 degrees preheat oven
prep springform pan with canola spray and parchment on bottom
mix: 3/4 cup oatbran ( trader Joe or such )
3/4 c almond flour
1/2 c whole wheat flour
1/2 teasp. salt
1 1/2 Tsp baking powder
drain and cut lemons in quarters and remove seeds
throw in blender with 1 c egg substitute, and 1 egg yolk ( keep white )
add 1 1/2 c splenda, 1 teasp. almond flavor
mix until smooth
whip 5 eggwhites with 1/2 c splenda to stiff peaks
mix lemon mixture into dry ingredients, fold in egg whites.
pour into springform pan.
bake for 1 hour.
turn off heat, put cooking spoon into door to crank it open a bit for another 15 minutes. let cool.
you can cut slices and freeze them separately, freezes very well!
And one more question... What is so great about this whole-lemon cake? Is it moist, flavorful? Does it have a claim to fame?