RECIPE | LITTLE LEMON HONEY CAKES

INGREDIENTS
1 1/2 cups almond flour
1/2 cup semolina flour
3/4 tsp. baking powder
1/2 tsp. salt
1 1/2 sticks unsalted butter
3 eggs
1 cup sugar
1 lemon, zested
juice of 1 lemon juice

LEMON HONEY SYRUP
1 lemon, zested
juice of 2-3 lemons
1 cup honey

CANDIED LEMON PEEL
3-4 lemons
6-8 cups water
2 cups sugar

INSTRUCTIONS
Preheat oven to 350° & line muffin tin with paper liners. Recipe makes 12.

In a mixing bowl, beat softened butter, sugar, and lemon zest until fluffy. Add eggs one at a time while beating until well combined & glossy. Add both flours, baking powder, & salt to the mixture and mix 1-2 minutes until smooth.

Spoon batter into muffin cups & bake 30 minutes, or until golden brown & a toothpick inserted at the center comes out clean. Prepare the lemon honey syrup as the cakes bake.

Spoon 1-2 spoonfuls of lemon honey syrup over hot cakes. Remove cakes from the tin to cool completely. Serve warm or chilled, garnished with candied lemon peel. Cakes become more firm & chewy over time.

SYRUP
While cakes bake, bring lemon juice, zest, & honey to boil in a pot over medium heat. Stir while boiling for 10-15 minutes to reduce liquid & concentrate the lemon flavor. Set aside to cool slightly before spooning over cakes.

CANDIED LEMON PEEL
Cut lemons into 1/4” slices, cut in half & cut fruit from peel. Bring water & peel to boil together. Drain & repeat with cold water three times & set drained peels aside. Bring 2 cups of water & 2 cups of sugar to boil over medium heat, stirring until sugar dissolves. Add peels & simmer on low until translucent. Scoop peels onto parchment to dry 1-2 days. Store in tin or glass jar unrefrigerated.

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