Meyer Lemon Olive Oil Cake

Orange, Lemon and Meyer Lemon

Meyer Lemons, Meyer Lemons, Meyer Lemons....  I have been hearing about them on blogs for a long time.  I never really knew what they were.  I never saw them in any grocery store or market in Maryland.  I have lived in New York City and never saw them when I lived there.  I figured they must be some special type of lemon only available on the west coast.  I turned out to be wrong about that.  I went into my favorite grocery store of all time, Wegman's, the other day.  What do you think I found but a bag of lovely Meyer lemons.  I found out that they are a hybrid of oranges and lemons.  They seem to be "in season" around December or January.  That didn't stop me.  I still grabbed up a bag as quickly as I could. These Meyer lemons really look more like an orange to me but no one asked me!  I thought it would be really fun to make a Meyer Lemon Cake.  When I found this recipe it looked perfect.  I have never used Meyer lemons nor have I ever baked an olive oil cake.  It was an interesting experiment.  It made a very tasty moist cake.  I found the recipe on a blog called "Healthy Green Kitchen."  I won't tell you that I used all organic ingredients, because I didn't.  I used what I had in the house.  I'm sure using organic ingredients is a much better idea but ...  anyway try this cake!  You will absolutely love it.

Recipe for Meyer Lemon Olive Oil Cake

Adapted from the recipe for French Style Yogurt Cake in A Homemade Life: Stories and Recipes from My Kitchen Table by Molly Wizenberg.
Serves 8.

ingredients:

For the cake:
*1 1/2 cups white spelt flour (or use all purpose unbleached flour or almond flour if you need it to be gluten-free)
*2 teaspoons baking powder
*pinch of sea salt
*2 teaspoons candied Meyer lemon peel (or use Meyer lemon zest or regular lemon zest)
*1/2 cup plain organic yogurt
*1 cup organic sugar
*3 large eggs, preferably organic and free-range
*1/2 cup fruity olive oil (melted butter would work, too)

For the syrup:
*1/4 cup organic powdered sugar
*1/4 cup Meyer lemon juice (or regular lemon juice)

For the icing:
*1 cup organic powdered sugar
*3 tablespoons Meyer lemon juice (or regular lemon juice)

directions:

1. Preheat the oven to 350°F. Grease a 9 inch springform pan with olive oil, and flour the bottom of the pan.

2. In a medium bowl, mix together the flour, baking powder, and salt. Add the candied lemon peel or lemon zest and mix well.

3. In a large bowl, combine the yogurt, sugar, eggs and olive oil. Whisk well to combine. Pour the dry ingredients into the wet ingredients and whisk again to combine

4. Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. I suggest you start checking after 25 minutes: you do not want to overbake it.

5. Cool the cake for 15 minutes and then remove the sides of the pan. Prick the cake all over with a fork, whisk the syrup ingredients together, and then drizzle the syrup all over the cake. The syrup will seep into all those fork holes you just made, and this is a very good thing.

6. Allow the cake to cool for another 30 minutes or so and then whisk the icing ingredients together. Using a offset spatula (or a spoon), cover the top of the cake with the icing. You can serve the cake immediately, or wait 45 minutes to 1 hour and the icing will harden.

Enjoy!

The Creative Cook

Butternut Squash Soup

You might be wondering why I decided to make two types of butternut squash soup today.  Well, I told you why I made the Butternut Squash, Swiss Chard and Bacon Soup earlier today.  I made another style of butternut squash soup because the butternut squash that I bought at the grocery store yesterday was almost 5 pounds!  I have never seen a butternut squash that big. I was compelled to use it all, so I figured another type of soup would be the best way to do that.  This butternut squash soup is creamier and smoother than the other soup.  Sadly, I did not have any heavy cream in the house today (I "forgot" to buy it) so I used a substitute that I found on about.com.  I will post it for you just in case you start making this soup without any heavy cream in the house.  I am not in the habit of buying heavy cream because I rarely use the stuff.  This substitute is a great idea for people like me who have an aversion to using heavy cream.  I didn't make any additional changes to this recipe.  I found the recipe on another food blog called Sweet Pea's Kitchen.

Butternut Squash Soup

Yield: 4 to 6 servings

Prep Time: 15 minutes | Cook Time: 1 hour 15 minutes

4 tablespoons unsalted butter
1 large shallot, chopped fine
1 large butternut squash (about 3 pounds), cut in half length-wise, and each half cut in half width-wise; seeds and strings scraped out and reserved (about ¼ cup)
6 cups water
1 teaspoon salt
½ cup heavy cream

1 teaspoon dark brown sugar
Pinch of ground nutmeg

1. Melt the butter in a large Dutch oven (or heavy pot) over medium-low heat until foaming. Add the shallot and cook, stirring frequently, until translucent, about 3 minutes. Add the squash scrapings and seeds, and cook, stirring occasionally, until the butter turns saffron color, about 4 minutes.

2. Add the water and 1 teaspoon salt to the pot and bring to a boil over high heat. Reduce the heat to medium-low, place the squash cut-side down in a steamer basket, and lower the basket into the pot. Cover and steam until the squash is completely tender, about 30 minutes. take the pot off the heat, and use tongs to transfer the squash to a rimmed baking sheet. When cool enough to handle, use a large spoon to scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skins.

3. Strain the steaming liquid through a mesh strainer into a second bowl; discard the solids in the strainer. (You should have 2½ to 3 cups of liquid.) Rise and dry the pot.

4. Puree the squash in batches in a blender or food processor, pulsing and adding enough reserved steaming liquid to obtain a smooth consistency. Transfer the puree to the pot and stir in the remaining steaming liquid, cream, and brown sugar. Warm the soup over medium-low heat until hot, about 3 minutes. Stir in the nutmeg and adjust the seasonings, adding salt to taste. Serve immediately. Soup can be refrigerated in an airtight container for several days. Warm over low heat until hot; do not boil.

(Recipe adapted from The Best Soups & Stews by America’s Test Kitchen)  

Heavy Cream Substitute

Prep Time: 2 minutes

Makes 1 cup 

Ingredients:

3/4 cup milk 

1/3 cup butter

Preparation:

1.  Melt the butter.

2.  Pour it into the milk and stir.

3.  Use in place of one cup of heavy cream.

Note:  This substitute will not whip.

Tip:  If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.

Enjoy!

The Creative Cook