Lemon Snowflake Cakes with White Chocolate Glaze

To make these pretty little cakes, we used the unusual combination of whole cooked lemons and almond flour as the basis for the batter. We prefer to use sweeter Meyer lemons if available, but if using regular lemons note that you may need to increase the amount of sugar in the recipe.

4 lemons (about 1 pound), preferably Meyer lemons

6 eggs

1 1/4 cups sugar

2 1/3 cups almond flour

1 heaping teaspoon baking powder

4 ounces white chocolate

1/4 cup sliced almonds, toasted

Place the lemons in a medium pot, cover with water and bring to a boil over medium heat. Reduce heat to low and simmer for 2 hours. Remove lemons from the water and allow to cool. Cut in half and remove the seeds.

Preheat oven to 375°F. Grease and flour a 12-cup mini cakelet pan.

Place the whole seeded lemons in a food processor fitted with a metal blade and process until smooth. Place eggs in another large bowl and whisk until frothy. Add the sugar, almond flour and baking powder and whisk to combine. Add the lemon mixture and stir until blended.

Spoon the batter into the cups of the pan, filling two-thirds full. Place pan in preheated oven and bake for 30 minutes. Allow cakes to cool in pan for 5 to 10 minutes, then turn out onto a rack and cool completely.

While cakes are cooling, place white chocolate in a small saucepan over low heat. Stir until melted and smooth. Drizzle white chocolate over cooled cakes, and sprinkle with toasted almonds while chocolate is still wet. Allow chocolate to cool and set.