Meyer Lemon and Olive Oil Cornmeal Cake

Meyer lemons are such a treat this time of year, and I love having a bowl of them on hand. Not only can they be used in a variety of dishes (they are great preserved with salt), but they also add a pop of color to the winter kitchen.

Now, let’s get to one of my favorite combinations of citrus, olive oil, and salt, which all feature prominently in this recipe.

First off, calling this a “cake” could be a little misleading. If you’re looking for a fluffy, tall, sweet cake, this isn’t it. In fact, it isn’t very sweet (which just means it makes for a great breakfast indulgence), playing instead with a sweet/savory balance. It leans more towards what you might expect from cornbread, but in this case, the cornmeal is a little more present, giving the cake a texture with some bite to it.

It’s more of an everyday cake than an elaborate dinner party cake, perfect for afternoon coffee breaks. But it can be glammed up with a little whipped cream mixed with Meyer lemon zest.

Regardless of what we call it, it’s a wonderful blend of the grassy flavor and fattiness of olive oil, the sweet citrus flavor of Meyer lemon, and a bit of saltiness.

Ingredients:

• 3 eggs

• 1/3 cup (65 grams) organic cane sugar

• 1 cup (240 ml) olive oil

• Zest + juice of one large organic Meyer lemon

• 1 cup (120 grams) finely ground almonds or hazelnuts (you can also use almond or hazelnut meal)

• 3/4 cup (125 grams) cornmeal

• 1 teaspoon baking powder

• 1 teaspoon salt

Preparation:

Preheat the oven to 350ºF (175ºC).

Grease and flour a 9-inch springform pan. I like to use a bit of finely ground almonds or hazelnuts instead of flour.

In a large bowl, whisk the eggs and sugar until frothy. Add the olive oil and whisk together until smooth, then add in the lemon zest and juice.

In a separate bowl, mix together the finely ground almonds, cornmeal, baking powder and salt until well-blended. Add to the wet mixture and stir the batter together.

Pour the batter into the greased pan and bake for 45-55 minutes, until the cake is a deep golden brown and completely set in the center. If it looks jiggly or wobbly in the middle it isn’t done yet. If the cake needs more time but is at risk for burning on the top, place a layer of tinfoil over it.

Remove from the oven and let cool before serving.