Soft lemon pudding cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Finely ground almonds or |
| Walnuts | ||
| 4 | Eggs -- separated | |
| 1⅓ | cup | Buttermilk |
| ½ | cup | Lemon juice |
| 2 | teaspoons | Vanilla extract |
| ½ | cup | Flour |
| 1½ | cup | Sugar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| 1 | tablespoon | Grated lemon peel (plus 1 |
| teaspoon | ) -- for accompaniment (o | |
| ¼ | teaspoon | Cream of tartar |
| 2 | cups | Whipping cream, lightly |
| Whipped -- for accompaniment | ||
| (o | ||
Directions
1. Preheat oven to 375 degrees F. Lightly butter two 4-cup souffle dishes or baking dishes. Dust sides and bottom with nuts.
2. In a medium bowl whisk together egg yolks, buttermilk, lemon juice, and vanilla. Sift together flour, sugar, salt, and baking powder. Add to egg yolk mixture, along with 1 tablespoon lemon peel. Beat egg whites with cream of tartar until stiff but not dry. Fold into egg yolk mixture. Pour batter into prepared dishes and place dishes in a large roasting pan. Place pan in oven. Add boiling water to pan to come halfway up sides of baking dishes. Bake 20 minutes, then reduce heat to 350 degrees F and bake until well browned and firm to the touch (20 to 25 minutes longer).
3. Serve at room temperature or chilled. Fold 1 teaspoon lemon peel into whipped cream (if used) and serve alongside.
Recipe By : the California Culinary Academy From: Gary Watson <watson@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (
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