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Rec: Meyer-Lemon Pudding Cake
Joined: Dec 9, 2005
Posted to Thread #283 at 5:56 pm on Dec 30, 2005
These yield more than four servings but they store really well in the refrigerator for several days. Sometimes I share extras with the neighbors who provide me with the meyer lemons. :o)
Just made these for a dinner party and garnished with chantilly cream and fresh raspberries in lieu of the oranges. Very yummy.
Meyer-Lemon Pudding Cake
York Street, Dallas
This fabulous dessert uses Meyer lemons and blood oranges, but regular lemons and oranges may be substituted.
3 egg whites
1/4 cup and 2/3 cup sugar, in separate batches
1/4 cup flour
7 tbsp fresh Meyer-lemon juice (about 2-3 lemons)
1/4 cup melted butter
1 tbsp grated zest of a Meyer lemon, chopped if the pieces are too long
3 egg yolks
1-1/2 cups buttermilk
Note: Meyer lemons are sweeter and softer than regular lemons. You will need a total of 3 Meyer lemons (medium size or larger) for the cake recipe and the garnish; one will be used mainly for zest.
Preheat oven to 325 degrees. In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside. In a small bowl mix together 2/3 cup sugar and the flour and set aside. In another bowl mix together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well. In yet another bowl combine the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough. Using a rubber spatula, fold the beaten egg whites into the lemon—egg yolk mixture.
Butter and sugar 6 soufflé cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown. The individual cakes will consist of 2 distinct layers, cake and pudding. If you prefer a more cakelike texture throughout, bake longer and let them brown a bit. Remove from the oven and immediately take the ramekins out of the water bath. Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
1/2 cup whipping cream (or heavy cream)
juice of 1/2 regular orange
1 tablespoon plus 1 teaspoon sugar
zest of 1 Meyer lemon
2 blood oranges, peeled and cut into clean segments (a pint of any type of fresh berries may be substituted) Note: Blood oranges have bright red interiors and are sweet-tart.
Whip cream and a teaspoon of the sugar together and set aside. Put the orange juice, the remaining sugar, and the lemon zest in a bowl and stir to mix. Add blood-orange segments.
To serve, garnish the chilled cakes with a dollop of whipped cream and arrange the sweetened orange segments around them. Serves 6.
Pat's notes: These pudding cakes are yummy. Sometimes I leave them in the oven a bit longer to become more cake-like. Don’t have the recommended souffle dishes so I use 4 oz. ramekins which yield 10-12 pudding cakes.
Other messages in this thread:
- 283. ISO a dessert for FOUR (could be individual servings) for NYE - Luisa_Calif - 4:52pm on 12/30/05 (22)
- Hi Luisa, I'm not quite sure what you're looking for >>> - Meryl - 5:12pm on 12/30/05
- Meryl, I thought I had a link to recipes you had posted on line, but can't find it>> - Curious1 - 5:15pm on 12/30/05
- Curious, I dismantled the site a few months ago, but if there are any recipes>>> - Meryl - 5:33pm on 12/30/05
- I have lots of both vanilla & almond. so you recommend the vanilla instead? [NT] - Luisa_Calif - 6:23pm on 12/30/05
- I only recommended the vanilla, because your friend has a nut allergy! [NT] - Meryl - 7:22pm on 12/30/05
- Okay, I see now. Not a nut allergy but nuts irritate her intestines - Luisa_Calif - 9:46pm on 12/30/05
- Thanks Meryl, nothing in particular, just remembered your link to it from the old swap. nt [NT] - Curious1 - 1:26am on 12/31/05
- Rec: Meyer-Lemon Pudding Cake - Pat-NoCal - 5:56pm on 12/30/05
- Both these sound good. I will have to go get the Meyers from - Luisa_Calif - 6:08pm on 12/30/05
- Luisa, the recipe I posted uses almond extract, so you'll probably need to use vanilla instead. [NT] - Meryl - 6:14pm on 12/30/05
- Not to make your decision any harder but here's another idea....Lemon Sorbet in Lemon Shells [LINK] [IMAGE] - Pat-NoCal - 6:44pm on 12/30/05
- And these Frozen Orange Cups which CathyZ shared a while back are even easier.... - Pat-NoCal - 6:53pm on 12/30/05
- I love these, and everyone I serve them to does, too! [NT] - LisainLA - 2:11am on 12/31/05
- Pat, Thanks for posting CathyZ's rec! These sound like fun! I have tried them at Trader Joes; (m) - barb_b - 11:53am on 12/31/05
- Or to satisfy the chocoholics what about this Chocolate Fondue...so easy and the diet doesn't.... - Pat-NoCal - 7:07pm on 12/30/05
- How about a gooey [NT] - GayleMO - 7:45pm on 12/30/05
- OOPS! Baked Fudge is simple yet satisfying dessert over ice cream... - GayleMO - 7:53pm on 12/30/05
- How about Molten chocolate cake. - Dahia - 8:01pm on 12/30/05
- More temptations! How will I decide? [NT] - Luisa_Calif - 9:51pm on 12/30/05
- Make them all, invite all of us, and have a giant party!!! [NT] - Meryl - 10:09pm on 12/30/05
- I made TWO desserts, but made the portions SMALL. - Luisa_Calif - 8:24pm on 01/01/06
- Glad they both were successes! [NT] - Meryl - 2:33pm on 01/02/06