Citrus desserts seem to be even more delicious on a bright spring day, but you’ll want to keep these recipes to make on a year-round basis to have with a cup of tea, a mug of coffee, or just about any time you’re in the mood for a tangy-sweet dessert. The large family of citrus fruits includes grapefruit, kumquat, tangelo, pomelo, and ugli fruit, but for baking purposes, lemon, lime, and orange — like the stars of these recipes — are among the most popular.
LIME & PISTACHIO CAKE
Serves 6 to 8
This little cake is delicious and beautiful. Lime syrup, zest, and finely chopped pistachios top it, and for additional color, you can sprinkle it with diced strawberries, pomegranate arils, or culinary grade edible rose petals.
For the cake
4 ounces unsalted butter, at room temperature
1/2 cup sugar
2 large eggs
2 ounces pistachios
3 tablespoons flour
1/2 cup almond flour
1/2 teaspoon baking powder
1 teaspoon rosewater (optional)
Zest of 2 limes
1. Preheat the oven to 350 ºF. Coat a 6-inch springform pan with no-stick baking spray. Line with parchment paper.
2. In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the butter and sugar on medium speed for 3 to 4 minutes, or until light and fluffy. Beat in the eggs, one at a time, until smooth.
3. In a mini food processor, grind the pistachios with 1 tablespoon of the flour. Add the ground pistachios, remaining 2 tablespoons flour, almond flour, and baking powder to the butter mixture. Beat on low speed for about 1 minute. Beat in rosewater, if using, and lime zest. Transfer to the prepared pan.
4. Bake the cake for 40 to 45 minutes, or until a skewer inserted into the center comes out clean. Let cool on a wire rack for about 10 minutes.
For the lime syrup
Juice of 2 limes
1/4 cup sugar
3 ounces pistachios
Diced strawberries, pomegranate arils, or rose petals, for garnish (optional)
1. In a small saucepan over medium heat, bring the juice and sugar to a boil. Reduce the heat. Stir in the pistachios; cook for about 2 minutes. Remove from heat.
2. Spoon the syrup over the top of the cake, allowing it to soak in before spooning on more. Remove the side of the pan. Sprinkle with strawberries, pomegranate arils, or rose petals (if using) before cutting into slices.
ORANGE & ALMOND CAKE
Serves 8 to 10
I published a version of this recipe in a cookbook in 2003. It came from a small internet café in Clifden, County Galway, and I still find it a very reliable citrus dessert. The method of cooking whole oranges and then blitzing them in a food processor with the other ingredients makes it as easy to make as it is delicious to eat. Seedless, thin-skinned oranges with less pith are preferred since the whole orange is used.
2 to 4 thin-skinned oranges (about 14 ounces total)
5 large eggs
2 1/2 cups almond flour or meal (see Note)
1 1/4 cups (granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
Confectioners’ sugar, for dusting
1. Preheat the oven to 375°F. Coat a 9-inch round springform pan with no-stick baking spray.
2. Prick the oranges with a fork in 2 to 3 places. Put them in a microwave-safe bowl. Microwave on HIGH for 4 to 5 minutes, or until soft. Cut the oranges into quarters. Transfer the oranges and juice to a food processor. Process for 2 to 3 minutes, or until nearly smooth, scraping down the sides as needed.
3. Add the eggs, almond flour or meal, sugar, baking powder, and salt. Process until smooth. Transfer to the prepared pan.
4. Bake the cake for 45 to 50 minutes, or until the top is golden and a skewer inserted into the center comes out clean. Let cool in the pan for 15 minutes. Remove the side of the pan. Dust with confectioners’ sugar before cutting into slices.
NOTE: Almond meal is made from whole, skin-on almonds; almond flour is made from blanched almonds, which means the skins have been removed. The former is speckled with brown almond skins, while the latter has a uniform pale tan shade. Texture-wise, almond meal is coarser, and almond flour is finer
LEMON PUDDING CAKE
Serves 6 to 8
This pudding is a delicious two-layer affair with a lemony custard bottom topped with a sponge-like lemony cake. It can be served with a fruity berry sauce or with fresh berries.
1 1/2 cups buttermilk
1 cup sugar, divided
4 large egg yolks
1/3 cup fresh lemon juice
1/2 teaspoon almond extract
1/4 cup flour
2 ounces unsalted butter, melted
Pinch of salt
3 large egg whites
Blackberry sauce or 2 cups mixed berries, for serving
Confectioners’ sugar, for dusting
1. Preheat the oven to 350°F. Coat an 8-inch square or 1 1/2-quart oval baking dish with no-stick baking spray.
2. In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the buttermilk, 1/2 cup of the sugar, egg yolks, lemon juice, almond extract, flour, butter, and salt on medium speed until smooth.
3. In another bowl, beat the egg whites on high speed until soft peaks form. Gradually beat in the remaining 1/2 cup sugar until stiff peaks form. Gently fold the whites into the buttermilk mixture in 3 additions.
4. Transfer the mixture to the prepared dish. Place the dish in roasting pan; pour in enough hot water to come halfway up the sides of the dish.
5. Bake the pudding for about 45 minutes, or until the top is lightly browned and soft to the touch. Remove the dish from roasting pan. Transfer to wire rack; let cool completely. Refrigerate for 3 hours to 6 hours, or until the top is firm.
6. To serve, spoon into shallow bowls. Top with sauce or surround with berries. Sprinkle with confectioners’ sugar.
Margaret Johnson’s “Recipes” page also includes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed cookbook, visit irishcook.com
