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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