TITLE: Tender Greens | Cookbook | Meyer Lemon Almond Cake with Creme Fraiche Icing
Tender Greens | Cookbook | Meyer Lemon Almond Cake with Creme Fraiche Icing
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DESC: By: Haidee Contreras - Tender Greens Santa Monica Meyer Lemons are a great substitute for regular lemons because of the balance between sweet and sour flavors. The cake is really light and not too sweet. The almond flour gives it a unique texture, the creme fraiche icing adds a little bit of sweetness, and the zest on top will be a little pop of freshness. Our Meyer lemons come from Polito farms.  Meyer Lemon Almond Cakes Yield: 12 square molds 4”x4” Ingredients:    ...
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Meyer Lemon Almond Cake with Creme Fraiche Icing

By: Haidee Contreras - Tender Greens Santa Monica

Meyer Lemons are a great substitute for regular lemons because of the balance between sweet and sour flavors. The cake is really light and not too sweet. The almond flour gives it a unique texture, the creme fraiche icing adds a little bit of sweetness, and the zest on top will be a little pop of freshness. Our Meyer lemons come from Polito farms. 

Meyer Lemon Almond Cakes

Yield: 12 square molds 4”x4”

Ingredients:

         4 ½ sticks of butter

         2 ¼ cups granulated sugar

         4 Meyer lemons; zested

         ¼ cup Meyer lemon juice

         8 eggs

         1 cup all-purpose flour

         4 cups almond flour; blanched or unblanched

         2 teaspoons baking powder

         2 teaspoons salt

Directions:

  1. Cream the butter and sugar together until light and fluffy; about 3 minutes.
  2. Add eggs, zest and juice; scrape down bowl.
  3. Mix together the dry ingredients and slowly add to the mixture until combined.
  4. Line the molds with foil and spray them with pan spray.
  5. Portion the batter among 12 molds.
  6. Bake at 350 degrees for about 30 minutes, or until the middle comes out clean when tested with a knife or toothpick.
  7. Cool the cakes completely before adding the icing, and garnish them with lemon zest.

Creme Fraiche Icing

Ingredients:

         4 ½ cups powdered sugar

         4-6 tablespoons creme fraiche; or as needed

Directions:

  1. Whisk the powdered sugar and creme fraiche together until the desired icing consistency is achieved.
  2. Pour about 1 heaping tablespoon over the top of each cooled cake.
  3. Let the icing run down the sides of the cake or spread on as desired.
  4. Zest 2 Meyer lemons and sprinkle over the icing.
  5. Serve immediately.
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