Thursday, May 23, 2024

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From the kitchen of Kisti Ornellas and Francesco Gallo

A recipe for lemon honey cake with almond flour.


Berkshires — As we closed March and the sun was shining brightly, I was inspired to bake. I was drawn to the warm kitchen, the nearby record player spinning, and the chance to make something new that might become a favorite. My daughter and I are both gluten-intolerant, so for the last seven or so years, there have been many trials in the kitchen and more than a few errors. When I met Francesco and told him that I can’t do gluten, he confessed that the thought of a life without focaccia bread and semolina flour pasta scared him, though he has never once appeared to let my substitute flours bring him down. He’s always inventive, and I feel like we stumbled onto something special when we put together this lemon cake using almond flour. Everyone we shared it with found it to be moist and delicious, and I run with a crowd who is decidedly traditional about their baked goods.

Lemon Honey Cake with Almond Flour. Photo by Francesco Gallo.

Lemon Honey Cake with Almond Flour

2 cups almond flour
1/2 cup sugar, such as coconut sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1/4 cup olive oil
1 medium lemon, juiced and zested
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons honey

Preheat the oven to 350 degrees and grease an 8-inch round cake pan.  

In a large bowl, mix flour, sugar, baking powder, and salt.

In a second bowl, whisk eggs, olive oil, and lemon zest.

Add wet ingredients to dry ingredients and mix lightly.

Spread evenly into the pan with a spatula.

Bake for around 25 minutes.

While it’s cooling, mix lemon juice and honey. Pour mixture over the almost cooled cake.

Serve cooled.


Top with lavender picks, whipped cream, strawberries, blueberries, or a lemon glaze.


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