This cake combines two of my favorite things: whole citrus fruit and mini desserts! My source of my inspiration was Claudia Roden's Whole Orange Cake, which cooks the entire orange fruit (peel, flesh, and pith) and then blends it into a smooth puree that is then combined with almond flour for an absolutely tender crumb bursting with a fruity yet earthy flavor. A whole lemon takes the place of orange in my adaptation. Paired with the zesty lemon are poppyseeds, blueberries, and pistachios for added textural complexity that gives the cake a spectacular chew. —Justine Lee
What You'll Need
granulated sugar (1 cup)
pistachios, roughly chopped (1/3 cup)
Preheat oven to 350F. Spray a 6 inch cake pan with cooking spray and line bottom with a parchment round.
Wash and boil lemon on medium heat for 1 hour until very soft.
Let lemon cool cut enough to handle and place in a food processor or high speed blender. Puree until well combined.
In a medium bowl, combine eggs and sugar. Add in the baking powder and almond flour. Fold in lemon puree. Add in poppy seeds and most of the blueberries and pistachios. Mix together ingredients until well combined or until no lumps remain.
Transfer mixture into prepared pan and smooth the top. Top with remaining blueberries and pistachios, lightly pressing each piece into the batter for full adhesion. Bake until edges are golden and a knife inserted comes out clean, 45-50 minutes.
Allow cake to cool completely before removing from pan and serving.