This torte is crispy and chewy and filled with delicious Meyer-lemon flavor.  It looks a bit like an ugly duckling, but you can dress it up nicely with candied lemon slices and fresh mint.

2 c. all purpose flour
1/2 t. baking powder
1/2 t. baking soda
Pinch of salt
3 eggs
2 1/2 cups sugar
1 1/2 cup olive oil
Zest of 3 Meyer lemons
Powdered sugar
Mint (optional)
Candied lemon slices (optional)

Candied lemon slices (optional):
2 Meyer lemons, sliced thinly
1 cup water
1 1/2 cup sugar

You will also need:
Two medium-sized mixing bowls
Roux whisk or spoon for mixing
10″ springform cake pan
Parchment paper
Spray oil or butter for the pan
Small saucepan

Preheat the oven to 350 degrees F. 

Prepare the springform pan by lining the bottom with parchment paper.  Spray the sides very lightly with oil or rub lightly with butter.  Set aside. 

Mix together the flour, baking powder, soda and salt and set aside. 

Beat the eggs and sugar together by hand until they are fluffy and smooth (about 30 seconds).  Add the olive oil and mix well to combine.  Add the lemon zest. 

Add about 1/3 of the dry ingredients and stir just to combine.  Add the rest, stirring just to combine.   Pour the ingredients into the prepared pan.  Bake for about about an hour.  The top will be crusty and the inside will still be very moist. 

Remove from the oven and allow to cool for about 5 minutes.  Slide a knife around the sides of the pan to loosen the torte.  Invert onto a platter to cool. 

Meanwhile, put the sliced lemons, water and remaining sugar into a saucepan and bring to a boil.  Reduce the heat to medium-low and cook for about an hour until the lemon slices have candied.  Remove the slices gently from the liquid and spread them out to cool.  (Note that the liquid will set like jelly and you can use it for other purposes – like to spread on toast!). 

Place the torte onto a decorative dish and dust it with powdered sugar.  Decorate with the candied lemon slices and fresh mint, if desired.

Serves 12.

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