Sicilian Lemon-Almond Cake
Ingredients
- 3 large backyard or organic lemons (about 1⅓ pounds)
- 4 large eggs
- 1 large egg yolk
- 1½ cups cane sugar
- ¼ cup butter, at room temperature
- 4½ cups (1 pound) almond meal, available from Bob’s Red Mill
- 1½ teaspoons baking powder
Instructions
- Wash lemons and put in a pot. Cover with water and bring to a boil. Simmer 15 minutes. Drain and cool to room temperature. Cut lemons in half and remove the seeds, being careful to save the juices. Put in a blender and blend until as smooth as possible. You need 1½ cups of lemon purée in the blender. Add eggs, egg yolk, sugar and soft butter then blend on high until as smooth as possible. Pour this mixture into a bowl and add almond meal and baking powder. Stir by hand until well combined. Butter an 8½- by 11-inch baking dish and add batter, smoothing out the top. Bake in a 325° preheated oven for 50–60 minutes, until a toothpick inserted in the center comes out clean.
