Fluffy cake made with Meyer lemon juice and zest, served with a fig puree, pistachios and whipped cream.
Meyer Lemon Cake with Fig Purée and Pistachios
Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 tablespoons Meyer lemon juice
2 teaspoons finely grated Meyer lemon peel
3/4 cup Greek yogurt
3 large egg yolks
1 tablespoon unsalted butter
1/2 cup water, plus additional for thinning, if necessary
2 tablespoons Meyer lemon juice
2 tablespoons brown sugar
1 tablespoon amaretto liqueur
3/4 cup coarsely chopped dried figs
Large handful of coarsely chopped pistachios
Directions:
Preheat oven to 350 degrees F. Grease and flour an 8-inch springform cake pan.
In a medium sized mixing bowl, sift together flour, baking powder, baking soda, and salt.
In a large mixing bowl, using an electric mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in vanilla, lemon juice, lemon peel, and yogurt, until well combined; gradually beat in eggs until combined. Reduce mixer speed to low, and gradually beat in flour until combined.
Scrape batter into prepared pan, and smooth with a rubber spatula.
Bake at 350 degrees F, for 35-40 minutes, or until golden brown, and a toothpick inserted into cake comes out clean. Cool cake on a wire rack, completely, before slicing.
Serve with fig puree and a sprinkling of pistachios.
*To make the fig puree, melt the butter in a small saucepan, over medium heat. Whisk in water, lemon juice, brown sugar, and amaretto, until well combined. Whisk in figs, and cook for 6-8 minutes, or until figs are plump and moist. Transfer fig mixture to a food processor, and process until finely ground.
Yield: 8 servings
Meyer Lemon Cake with Fig Purée and Pistachios
Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 tablespoons Meyer lemon juice
2 teaspoons finely grated Meyer lemon peel
3/4 cup Greek yogurt
3 large egg yolks
1 tablespoon unsalted butter
1/2 cup water, plus additional for thinning, if necessary
2 tablespoons Meyer lemon juice
2 tablespoons brown sugar
1 tablespoon amaretto liqueur
3/4 cup coarsely chopped dried figs
Large handful of coarsely chopped pistachios
Directions:
Preheat oven to 350 degrees F. Grease and flour an 8-inch springform cake pan.
In a medium sized mixing bowl, sift together flour, baking powder, baking soda, and salt.
In a large mixing bowl, using an electric mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in vanilla, lemon juice, lemon peel, and yogurt, until well combined; gradually beat in eggs until combined. Reduce mixer speed to low, and gradually beat in flour until combined.
Scrape batter into prepared pan, and smooth with a rubber spatula.
Bake at 350 degrees F, for 35-40 minutes, or until golden brown, and a toothpick inserted into cake comes out clean. Cool cake on a wire rack, completely, before slicing.
Serve with fig puree and a sprinkling of pistachios.
*To make the fig puree, melt the butter in a small saucepan, over medium heat. Whisk in water, lemon juice, brown sugar, and amaretto, until well combined. Whisk in figs, and cook for 6-8 minutes, or until figs are plump and moist. Transfer fig mixture to a food processor, and process until finely ground.
Yield: 8 servings
