Moosewood - Raspberry Lemon Pudding Cake

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* Exported from MasterCook *

 

Raspberry Lemon Pudding Cake

 

Recipe By :Moosewood Collective

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon fresh lemon juice*

2 teaspoons cornstarch

12 ounces fresh or frozen raspberries**

1 cup sugar

3 large eggs -- separated

1 cup buttermilk

1 teaspoon freshly grated lemon peel

1/2 teaspoon pure vanilla extract

pinch salt

1/2 cup unbleached white flour

1/2 teaspoon baking powder

 

*Before you juice the lemon, grate and reserve a teaspoon of the peel.

** 1 ½ to 2 cups of fresh raspberries equals 12 ounces.

 

Preheat the oven to 350F. Lightly oil six ovenproof custard cups or six 8-ounce

ramekins. Place the cups in a 2-inch-deep baking pan. Begin to heat water to add

to the pan just before baking.

 

In a bowl, combine the lemon juice with the cornstarch. Add the raspberries and

1/2 CUP of the sugar and toss lightly. In a separate bowl, with an electric

mixer or a whisk, beat the egg whites until stiff. Set aside. In a large bowl,

beat the egg yolks and buttermilk with the remaining 1/2 cup of sugar. Beat in

the lemon peel, vanilla, salt, flour, and baking powder. Gently stir in the

raspberry mixture, then fold in the beaten egg whites.

 

Spoon the batter evenly into the prepared cups. Pour very hot water into the

baking pan until the water reaches about halfway up the sides of the cups. Bake

until puffed, firm on top, and golden, 40 to 50 minutes.

 

Refrigerate and serve chilled.

 

PER 6-OUNCE SERVING: 263 CALORIES, 6.7 G PROTEIN, 4 G FAT, 51.1 G CARBOHYDRATES,

1.3 G SATURATED FATTY ACIDS, 133.5 MG CHOLESTEROL, 129.4 MG SODIUM, 4.2 G TOTAL

DIETARY FIBER

 

 

Source:

" Moosewood Restaurant New Classics "

Copyright:

" 2001 Moosewood, Inc. "

 

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Per Serving (excluding unknown items): 182 Calories; 3g Fat (12.4% calories from

fat); 4g Protein; 36g Carbohydrate; trace Dietary Fiber; 95mg Cholesterol; 112mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 2

Other Carbohydrates.

 

NOTES : When they bake, pudding cakes magically separate into a cakey layer and

a custardy pudding layer. This old American dessert classic that many of us knew

as kids has thankfully re-emerged in recent years. Now we're enjoying a pudding

cake renaissance at Moosewood, as our dessert makers regularly invent brand-new

versions with different flavors.

This pudding cake is easy to make, light, and deliciously low-fat. If you

prefer, blackberries or blueberries will work fine in place of the raspberries.

For an elegant presentation, run a paring knife around the outside of the baking

cups, invert the cakes onto beautiful plates, and serve topped with fresh

berries.

 

Serves 6

Preparation time: 20 minutes

Baking time: 40 to 50 minutes

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0