Meyer Lemon Torte
This simple torte has the bright floral notes of Meyer lemon zest, enriched with almond flour that gives it a dense richness. Meyer lemons are a hybrid of a lemon and mandarin and are less acidic than regular lemons. Living in Berkeley, CA, we are blessed to find Meyer lemons in abundance during citrus season at local produce markets, as well as on trees that grow in almost every neighborhood. Perfect for any occasion, this lemony dessert is especially delicious enjoyed with an afternoon cup of tea. Recipe adapted from Sheela Prakash at TheKitchen.com.
Meyer Lemon Torte
Ingredients:
Butter for greasing the pan
4 large eggs
2 tablespoons Meyer lemon zest, or any other type of lemon available
1/2 cup granulated sugar
1 1/2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
Fresh berries
Directions:
Preheat oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper. Coat the paper and sides of the pan with butter; set aside.
Crack and separate 4 large eggs, placing the egg whites in the bowl of a stand mixer fitted with the whisk attachment and the yolks in a separate large bowl.
Combine lemon zest and sugar in a separate small bowl. Rub the zest into the sugar using your hands to release the flavor and aroma. Add zested sugar to the egg yolks and stir using a large spoon until well-combined.
Add almond flour, baking powder, and kosher salt into the egg yolk mixture. Stir until the almond flour is combined .
Beat the egg whites on medium-high speed until stiff peaks form, 2 to 3 minutes. Stir 1/3 of the beaten egg whites into the batter to lighten it. Gently fold the remaining egg whites with a spatula into the batter until just combined. Do not over mix. Transfer the batter to the prepared pan.
Bake until the edges of the cake have begun to pull away from the sides of the pan, the top is golden brown, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Place the pan on a wire rack and let cool for 15 minutes.
To serve, run a knife around the cake to loosen it. Flip the cake onto a plate, peel away the parchment. Serve with whipped cream and fresh berries.