Lemon Upside-Down Cake
I found this delicious-sounding recipe in a recent copy of Martha Stewart's magazine, Whole Living (recipe found online here), started reading through it and was thrilled to discover that it, not only uses very little sugar, but also it uses NO FLOUR!!!!! Oh the joy 
... a low-carb cake!!!!! My only challenge now is to find Meyer Lemons (hint, hint Greenville friends ... does anyone know where I might look for/find some??)
Meyer Lemons are thought to be a cross between mandarin oranges and lemons originally found in China by Frank Meyer in 1908 ... these fruits have a thin, smooth skin and an alluring fragrance. But the biggest draw is their taste -- wonderfully sweet with very little pucker. Which is why this cake has very little sugar, I assume. And, why you probably wouldn't want to substitute regular lemons in this dessert ... **sigh** ... guess the waiting game continues ...
Anyway, while I'm patiently trying to figure out where to find these lemons in SC, I couldn't wait any longer to share the recipe ... so, please give it a try and let me know what you think ... whether it truly is as yummy as it sounds ... happy baking
Meyer Lemon Upside-Down Cake
Serves 8
Ingredients:
- 2 tablespoons softened unsalted butter
- 1/4 cup light brown sugar
- 2 Meyer lemons
- 1 1/2 cups toasted whole almonds
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 large egg yolks
- 1/3 cup honey
- 4 large egg whites
Preparation:
-- Preheat oven to 350 degrees. Rub bottom and sides of an 8-inch cake pan with 2 tablespoons butter and sprinkle bottom with sugar.
-- Thinly slice lemons and remove seeds. Arrange lemon slices in concentric circles over brown sugar. Set aside.
-- In a food processor, pulse almonds until finely ground. Add baking soda and salt, and pulse to combine.
-- In a medium bowl, whisk together egg yolks and honey. Stir in almond mixture.
-- Beat egg whites until doubled in volume (but do not form soft peaks). Gently fold whites into almond mixture until just combined. Transfer batter to prepared cake pan.
-- Bake until top is deep golden brown and a skewer inserted into middle comes out clean, 30 to 35 minutes.
-- Let cool in pan for 5 minutes. Carefully turn out onto a serving plate. Serve warm or at room temperature. Slice with a serrated knife.
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