a Juniper original holiday spiced variation of the whole orange cake
when whisking the almond meal into the lemon mix, it looked like banana bread batter but smelled like pumpkin pie.
I was nervous for my experiment before it went into the oven.
then the kitchen suddenly smelled like the holidays and I was hopeful again.
I made this on a Saturday, photographed it on Sunday and brought it to work to share on Monday. On Sunday, it was not sweet. It was bitter. You needed a frosting or whipped cream or honey to make it yummy.
By Monday though, the bitterness subsided. What was left was a lightly sweet, dense cake filled with spice and real lemon flavor.
<insert witty holiday appropriate patience metaphor here>
It doesn’t have a very long shelf life but I highly recommend making two days ahead of wanting to eat it- then commence to eat the entire thing. With a few friends of course.
This would be great for a potluck- it’s gluten and dairy free, it feeds a crowd and making it ahead is recommended.
Recipe has been added to the fancy holiday food list.
- 3 whole lemons
- 3 ½ C almond meal
- 1 C granulated sugar
- 1 C turbinado sugar
- 9 eggs
- 2 tsp pumpkin pie spice
- 1 tsp garam marsala (optional)
- Put the lemons in a pot, cover with water and bring to a boil
- Reduce to a simmer and cook uncovered for 1 hour.
- Drain and leave lemons in pot to cool slightly.
- Pre-heat oven to 330˚F and line the bottom of 10 inch springform pan with parchment paper.
- Measure almond meal into a large bowl and set aside. Separately measure out remaining ingredients.
- When the lemons are cool enough to handle, cut into wedges then chop in blender.
- Add sugars, spices and eggs to blender and blend until well combined.
- Pour lemon mix into almond meal bowl and whisk well. The almond meal wants to clump but whisk until you're happy with an even consistency.
- Carefully pour into prepared pan.
- Bake for 60-65 minutes or until toothpick in center comes out clean.
- Cool in pan completely. Release from pan and cut as desired.
- Store at room temperature in air tight container.
- Make two days ahead for a sweeter cake. The first day after baking may be bitter.
- Lasts about a week but can get a little oily after a couple of days.