i wanted to bring a dessert to a dear neighbor’s housewarming dinner party (i hope to be invited back heehee!)and i doubled the recipe to leave some for my sons. i’ll have to make another batch for daughter when she comes home from college, next week !
these “bites” (actually slices) are so bright and zingy, they will cheer you up even for just a brief and wonderful moment…
i used 2 jumbo lemons and a Meyer lemon…feel free to play around with other citrus fruits. i’m thinking lime, blood orange, tangerine…
for the cake:
1 cup unsalted butter
1 cup superfine sugar
finely grated zest and juice of 4 lemons
2 cups all purpose flour
2 tsps. baking powder
1/2 tsp. salt
for the drizzle:
1 & 1/3 cups ground almonds (almond flour)
2/3 cup granulated sugar
preheat the oven to 350°F.
grease and line a large rectangular pan (i used my pyrex) with parchment paper, then grease the paper.
beat together the butter, sugar and lemon zest until light and fluffy. gradually beat in the eggs, a little at a time, adding a little flour to prevent the mixture curdling. add the remaining flour and ground almonds and fold the ingredients together gently until just combined. turn into the pan and level the surface.
bake for about 25 minutes until just firm to the touch. transfer to a wire rack to cool. while still warm, sprinkle the granulated sugar in a thick layer over the cake and drizzle with the lemon juice. allow to cool completely and cut into thin slices to serve.
adapted from a recipe from “200 mini cakes and bakes hamlyn all color,” from Hamlyn, division of Octopus Publishing, (An Hachette UK Company)