The whole thing I tell you!
It's winter, so it's citrus time. I recently made a cake made of entire clementines (peel, pith, and all) as well as a lemon tart/pie made with an entire lemon. How appealing. Oh that was such a bad joke. Sorry, I've been grading papers all morning.
So the clementine cake was certainly interesting. The entire fruits were boiled for two hours, then cut in half.
I pulsed them in my food processor until they liquefied, then added sugar, ground almonds, baking powder, and eggs in the machine and processed all that.
I then baked the cake for a bit too long so it got all cracked.
So I decided to cover it in frosting made by melting chocolate and adding it so sour cream along with vanilla and corn syrup for sweetness.
The whole cake has a total of 9 ingredients, 4 of which are in the frosting! It tasted alright, but it was actually a bit too intensely clementine-y. The next day, it actually tasted a lot better, and could even be eaten for breakfast - the ingredient are pretty healthy.
I just finished making a lemon tart, but I didn't have the correct pan, so it's really a pie. It's a lemon tart pie.
This time I just cut up a single lemon, and threw it in the food processor with sugar butter, eggs, cornstarch and salt. Presto, into the tart/pie shell, and into the oven. I haven't actually tasted it yet, but it smells pretty intense too. I'm waiting for it to cool, and for dinner to be eaten. We'll see how it goes tonight!
Edit: It was very good! Not too intense at all.