Our family is on a mission right now to eat at least two fruits and/or vegetables with every meal. Let me tell you, winter is not the easiest season to embark on this endeavor- especially when we try to eat what is locally in season. In an attempt to gain buy-in from the pickiest of eaters (my children, but I won't single the oldest one out) we went on a family trip to Whole Foods.
My logic was that if the magazine-ready displays of produce didn't win the kids over, then the prices would. It seems expensive items have a gravitational pull into our cart.
$16 for a 6 oz carton of blackberries? In the middle of January?
Sure, if you'll eat them...
Maaaybe a bit of an exaggeration, but, they sure didn't seem interested in the $5 bag of sweet potatoes!
So what DID we end up with? Both kids begging for lemons! A beautiful bag of Meyer lemons was the first item in our cart. Not at all local, but definitely in season. And oh, I'm a sucker for Meyer lemons. Their beautiful, smooth, yellow skin, vibrant flesh, and pucker-worthy tartness can be made into so much goodness!
Crazy thing, is both of the kids love to eat them flat, as we call it
(plain. alone. not made into anything)
Every day, for several days, they'd both gnaw on half a lemon while I fixed breakfast, and then my daughter would ask to take the other half in her lunch.
They might not have any enamel left on their teeth by the time they're teens, but there won't be any vitamin C deficiencies either!
I was torn about what to make with the 3 precicous lemons I managed to comandeer for myself. Lemon curd, lemon scones, lemon bars.... but I settled on this upside down cake for several reasons.
One, is that it uses the whole lemon. The peel caramelizes in a bit of brown sugar as it bakes, becoming almost sweet with just a hint of zing.
Two, is that we had a fantastic bag of hazelnut meal (not quite as fine as flour), that I'd been wanting to use.
And finally, eggs. Our backyard mamas are laying 6 a day, so any reason to use eggs is a good one!
I also love the simplicity of the ingredients- basically whole foods stirred into a cake. The end result is lightly sweet, nutty, and full of fresh lemon flavor.
Hazelnut Meyer Lemon Cake - serves 8
235 grams Bob's Red Mill hazelnut flour, toasted
1/4 cup + 1 tablespoon brown sugar
3 meyer lemons, thinly sliced
1/2 teaspoon baking soda
1/2 teaspoon salt
4 eggs, separated
1/3 cup honey
1 teaspoon vanilla
1 tablespoon extra virgin olive oil
1 tablespoon meyer lemon juice, from ends
1. Preheat oven to 350 degrees and lightly grease a 9" cake pan with olive oil.
2. Spread hazelnut flour on a baking sheet and toast in the oven for about 4 minutes.
3. Sprinkle the 1/4 cup of brown sugar in the bottom of the greased cake pan
4. Thinly slice the lemons, and place in concentric circles on top of sugar
5. Sprinkle the 1 tablespoon brown sugar over lemons
6. To a medium bowl, add hazelnut flour, baking soda, & salt. Stir to combine
7 Separate egg yolks from the whites, placing each in a separate bowl.
8. To the egg yolks add honey, vanilla, and oil. Stir to combine.
9. Combing egg yolk & hazelnut flour mixtures. Stir to combine.
10. Using a hand mixer, beat egg whites until soft peaks form.
11. Gently fold the egg whites into the hazelnut batter
12. Pour the batter on top of the lemons, and carefully smooth batter.
13. Bake for 25-30 minutes, or until golden brown and a pick insterted in the center comes out clean
14. Cool on a wire rack for 5 minutes, then invert carefully onto a plate or serving tray
246 calories, 4g fat (1g saturated, 2g monounsaturated, 1g polyunsaturated), 264mg sodium, 45g carbohydrate, 1g fiber, 7g protein
*Thank you to Bob's Red Mill for the wonderful Hazelnut flour!
The recipe creation and use of this flour were left entirely up to Two Kitchen Collision.
This post was written just for you and not because we received any compensation.