Name: The Kitchen Restaurants Sole Survivor Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 unit Meyer lemons (zested and juiced); 1 cups Semolina flour; 1 cups Almond flour; 1 cups Granulated sugar; 1 tsp Baking powder; 1 tsp Salt; 4 unit Eggs; 0.5 cups Unsalted butter (melted); 1 tsp Vanilla extract; 2 cups Huckleberries (fresh or frozen); 0.75 cups Granulated sugar; 1 tbs Fresh thyme leaves; 0.5 cups Lemon juice; 1 cups Water; 1 cups Heavy cream; 0.5 cups Grapefruit juice; 2 tbs Powdered sugar

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Meyer Lemon Semolina and Almond Cake, Huckleberry-Thyme Sherbet and Grapefruit Cream. Chef’s Notes: Being a native to the high Alpine slopes and a lover of rich volcanic soils, the wild huckleberry is also a tough and resilient little shrub. In fact, the wild huckleberry was one of the plant species to survive on the slopes of Mt. Saint Helens after its massive eruption in 1980. We hardly have such things in mind for our huckleberries. In fact, we thought we’d cool things down with a thyme-scented sherbet, cozied up next to a rich and citrusy semolina almond cake. Top the whole thing off with a touch of grapefruit cream, and we think we’ve found the perfect home for this special little berry. Bon Appetit!

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

Prepare the Cake

In a bowl, whisk together the semolina flour, almond flour, baking powder, and salt.

Mix Dry Ingredients

In another bowl, beat the eggs and sugar until light and fluffy. Add melted butter, lemon zest, lemon juice, and vanilla extract.

Combine Wet Ingredients

Gradually stir the dry ingredients into the wet mixture until just combined.

Combine Mixtures

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool before removing from the pan.

Bake the Cake

In a saucepan, combine huckleberries, sugar, thyme, water, and lemon juice. Bring to a simmer and cook until the berries burst and the mixture thickens slightly.

Make Huckleberry Syrup

Strain the mixture through a fine mesh sieve to remove solids. Pour the liquid into a shallow dish and freeze, stirring occasionally, until set.

Strain and Freeze

In a mixing bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar and grapefruit juice, continuing to whip until stiff peaks form.

Whip the Cream

Meyer lemons (zested and juiced)

Semolina flour

Almond flour

Granulated sugar

Baking powder

Salt

Eggs

Unsalted butter (melted)

Vanilla extract

Huckleberries (fresh or frozen)

Fresh thyme leaves

Lemon juice

Water

Heavy cream

Grapefruit juice

Powdered sugar

Sole Survivor

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Life’s Simple Pleasures

Make Sole Survivor Recipe in just 2h 30m. Meyer Lemon Semolina and Almond Cake, Huckleberry-Thyme Sherbet and Grapefruit Cream. Chef’s Notes: Being a native to the high Alpine slopes and a lover of rich volcanic soils, the wild huckleberry is also a tough and resilient little shrub. In fact, the wild huckleberry was one of the plant species to survive on the slopes of Mt. Saint Helens after its massive eruption in 1980. We hardly have such things in mind for our huckleberries. In fact, we thought we’d cool things down with a thyme-scented sherbet, cozied up next to a rich and citrusy semolina almond cake. Top the whole thing off with a touch of grapefruit cream, and we think we’ve found the perfect home for this special little berry. Bon Appetit!

Sole Survivor Recipe

Ingredients

Cake Ingredients

Sherbet Ingredients

Grapefruit Cream Ingredients

Method

Cake Directions