Monday, January 26, 2009

Lemon Pudding Cake with Fresh Mixed Berries

Cook Time: 1 hr
Level: Intermediate
Yield: 4 servings


* 1 tablespoon unsalted butter
* 2/3 cup superfine sugar
* 2 eggs, separated
* 2/3 cup reduced fat buttermilk
* 2 tablespoons lemon juice
* 1 tablespoon lemon zest
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt


* 1 cup fresh raspberries
* 1 cup fresh blueberries
* 1 cup fresh blackberries
* 2 tablespoons confectioners' sugar


Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins
(about 1-cup size).

In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and
beat until well combined. Reduce the speed to low and sift in flour,
sugar and salt. Continue to mix until combined. Beat egg whites until
you get stiff peaks then combine the 2 mixtures by gently folding them
together, a little at a time. Divide evenly amongst ramekins then bake
in a water bath - set ramekins in a roasting tray and fill with water
halfway up the sides of the ramekins.

Bake for 60 minutes until the top springs back when gently pressed and
the cakes have a nice golden brown color. Allow to cool slightly, then
carefully invert onto a plate. Serve with fresh berries and dust with
powdered sugar.


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