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Meyer Lemon Cake:
Brown Derby Meyer Lemon Cake:
Sift together ground hazelnuts, flour, sugar, baking powder and salt into a mixing bowl. In another mixing bowl, add the lemon juice, olive oil and egg yolks. Make a hollow in the center of the dry ingredients, add the wet ingredients and beat until smooth.
In a standing mixer with the whisk attachment, add the egg whites and cream of tartar to the bowl. Beat until the egg whites are stiff, but not dry. Gradually fold the egg whites into the egg yolk/flour mixture. Do not over stir. Pour into an ungreased, eight-inch baking pan. Bake at 350°F for 25 minutes, or until the cake springs back when lightly touched with your finger
Whipped Crème Fraîche:
Add heavy cream to the bowl of a standing mixer with the whisk attachment. Whip on medium for a minute, then add sifted powdered sugar. Whip until the cream stiffens, then add the crème fraîche and whip for another minute or until it resembles whipped cream again.
Slice and place cake onto plates. Add a dollop of whipped crème fraîche. Enjoy with a glass of Dolce.