Friday, December 8, 2006

Lemon Buttermilk Pudding Cake with Fresh Berries

Lemon Buttermilk Pudding Cake with Fresh Berries

(I talked about this recipe here)

1 1/2 cups buttermilk
1 cup granulated sugar, divided
4 large egg yolks
3 large egg whites
juice and zest from 2 medium lemons
1/4 cup all-purpose flour
1/4 cup unsalted butter, melted
1/8 teaspoon salt

1 cup heavy whipping cream
1 tablespoon granulated sugar
fresh berries

Preheat oven to 350.
Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice and zest, flour, butter, and salt in a blender or food processor until smooth. Transfer mixture to a bowl and set aside.
Using an electric mixer, beat the egg whites in a large bowl until soft white peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff, but not dry.
Gently fold buttermilk mixture into egg whites in 3 additions - batter will be runny.
Pour batter into a greased 8x8 square glass baking dish (a pie plate will also work).
Place dish in a roasting pan, and pour enough hot water into the roasting pan that the water comes halfway up the sides of the baking dish.
Bake at 350 for 45 minutes, or until cake moves slightly in the center but is springy to the touch. Remove dish from roasting pan.
Cool cake completely in the pan. Refrigerate until cold - about 3 hours.
Meanwhile, beat together whipping cream and sugar with an electric mixer.
To serve, spoon cake and whipping cream into serving bowls, and top with berries.

makes 6 servings, 7 HUs per serving (not including cream or berries)
source: Bon Appetit

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