LEMON
PUDDING CAKE FOR THE LADIES AT THE SOUP KITCHEN by CHEF DAN
Makes
12 squares
INGREDIENTS:
4
eggs separated
1/2
cup lemon juice
Zest
of one lemon
1
tablespoon butter
1-1/2-cups
white sugar
1/2-cup
all-purpose flour
1/2-teaspoon
salt
1-1/2-cups
milk or buttermilk
GARNISH:
1
cup raspberries
1
cup blueberries
1
cup strawberries
2
tablespoon confections sugar
DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)
1.
Beat
together egg yolks, lemon juice, zest, and butter.
2.
Mix
until thick and lemon color.
3.
Combine
sugar, flour, and salt; add alternately with milk to the yolk mixture, beating
well after each addition.
4.
Beat
egg whites until stiff blend egg whites into the batter, having mixer on low
speed.
5.
Pour
into a baking dish.
6.
In
a pre-heated oven: place baking dish in a pan of boiling water that goes 1/2-way
up the sides of the baking dish.
7.
Bake
25-30 minutes or until the cakes have pulled away slightly from the sides.
8.
Top
with fresh fruit and dust with powdered sugar.
ENJOY DAN: BON-APPETITE!!
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