meyer lemon upside-down cake
A delicious gluten-free cake: crumbly and nutty, with a lemony bite. Adapted from this recipe in Whole Living.
2 tbsp butter
1/4 cup brown sugar
2 meyer lemons, sliced as thin as possible
1 1/2 cup toasted almonds
1/2 tsp baking soda
1/2 tsp salt
4 egg yolks
1/3 cup honey
4 egg whites
Preheat the oven to 350. Put the butter in a cast iron skillet. Throw it in the oven for a few minutes, until the butter melts. Swirl the butter around the bottom of the pan, then sprinkle the brown sugar on top. Layer the lemons in circles around the bottom of the pan. Set aside.
Combine almonds, soda and salt in a food processor. Pulse, until almonds are ground to a fine meal. Put in a bowl. Add the egg yolks and honey, and whisk to combine. In another bowl, beat the egg whites until thick, but not forming peaks. Fold into almond mixture gently, until just combined. Pour batter into cast iron skillet, overtop of lemons.
Bake for 30 minutes. Let sit in pan for another 5 minutes. Invert cake over a plate. Serve in wedges, with coffee or tea. Delicious! (and beautiful too.)