Garden Citrus Pudding Cake Recipe
November 18, 2014
If you have a citrus tree in your backyard, you know what it’s like when your tree is going nuts and the bounty is plentiful. You give lemons to every friend that comes over and you might as well stand on the corner and hand them out. This delicious recipe from The Ecology Center shows off the brightness of that fresh citrus and is a great addition to your citrus strategy this season.
Materials and Tools
- 4 tablespoons organic butter, room temperature
- 1 cup granulated sugar or sweetner alternative
- 1 tablespoon lemon + pomelo zest
- 3 large farm eggs, separated
- 1?4 cup lemon
- 1?4 cup fresh orange juice
- 1?4 cup pomelo juice
- 1/3 cup all-purpose flour
- 1 cup creme fraiche
- 1?4 teaspoon salt
- powdered sugar, for dusting
- Preheat oven to 350.
- Butter a ramekin dish.
- Beat butter at medium speed until light and fluffy. Add the sugar and citrus zests and beat until combined. Add the egg yolks, beating well after each addition. Reduce speed to low and add half the lemon juice, half the flour and half the cre?me fraiche and beat until smooth; repeat with remaining citrus juice, flour and cre?me fraiche.
- Beat the egg whites with salt to stiff peaks.
- Gradually fold in egg white’s one-quarter at a time.
- Transfer to the prepared ramekin. Place in a larger pan and carefully pour boiling water around it to a depth of 1 inch.
- Bake until golden.
- Dust with powdered sugar.