Lemon Pudding Cake with Raspberries
A yummy treat with the perfect balance of sweet and tart.
Serves 8 |
|4 eggs |
|1 3/4 cups sugar |
|1/4 cup flour |
|1 cup freshly squeezed lemon juice |
|1/4 teaspoon salt |
|1 1/4 cups milk |
|4 cups fresh raspberries |
|8 sprigs fresh mint |
- Preheat the oven to 325° F.
- Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt, and milk until completely combined. In a separate bowl, whip the egg whites until soft peaks form. Add 1/2 cup of the sugar, and whip until stiff peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into a parchment lined 9 by 13-inch cake pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let cool slightly, then refrigerate for at least 1 hour. Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut into 8 circles with a ring cutter.
- To prepare the sauce: Reserve 16 raspberries for a garnish. Puree the remaining raspberries with the remaining 1/4 cup sugar for 2 minutes or until smooth. Strain through a fine-mesh sieve.
- To serve, spoon some of the raspberry sauce in the center of each plate and top with a circle of pudding cake. Place 2 raspberries and a mint sprig in the center of each cake.
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