t was the middle of summer vacation and most of Mama Chipmunk’s grandchildren had spent the long hot days playing outside with their friends.

Her youngest grandchild happily spent most of each day lounging with her books, in their library or in the purple chair at Rabbit’s tea shop … or in the meadow.

Mama Chipmunk’s middle grandchild had spent much of the summer with his grandmother, learning to cook. They made stews and soups, biscuits and sourdough bread, egg-salad sandwiches and blueberry pancakes, and today: lemon cardamom cake, which they all enjoyed for dessert with piles of whipped cream.

Mama Chipmunk’s Lemon (Blueberry) Cardamom Cake

2 rather large organic lemons

6 eggs

1 scant cup granulated sugar

1 cup fresh or frozen blueberries (optional)

2.25 cups almond flour

1 teaspoon baking powder

.5 teaspoon cardamom pods, crushed in a mortar and pestle (optional)

Put the lemons in a pan, cover with cold water, bring to a boil, and then simmer for 90 minutes.

Carefully scoop the boiled lemons out of the pan (discard the cooking water) and let cool.

When cool, cut the thick-rind stem end off and discard. On a carving board or a plate (to catch and save all the juice), cut each lemon in half and remove the seeds. Put the rind, fruit, and juice in a food processor and blitz until it looks like thick, pulpy juice.

Preheat the oven to 375. Butter and line an 8-inch springform pan. OR preheat a cast-iron pan in the oven and, when hot, grease well with butter.

Beat the eggs, then add the remaining dry ingredients and mix. Add the pulped lemons and the blueberries (if using).

Pour the batter into the greased springform pan (or greased cast-iron skillet) and bake for an hour. Cover with foil for the final 20 minutes to keep the top from burning.

Let cool on a wire rack and remove from pan or skillet when cool.

(Late July 2024)

Story © Jennifer McClain Singleton / Read+Purr

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