Josh, Rachel and I went to Grandma's house the other day, and while we were having lunch, I found this recipe in one of her magazines. I thought it would be a nice, afternoon desert, and she had all the ingredients, so I whipped them up.
I was hoping nobody would ask because I couldn't remember which magazine.... But alas, I found it! Tell your mom and dad hello for me Raina!
Raspberry Lemon Pudding Cakes
"This light and tangy lemon dessert satisfies my longing for lemon pie," said reader Jeanette Hennings about her original version of this recipe. We added loads of berries for a more summery take. The tender berry cake rises to the top, and the creamy lemon cake sinks to the bottom.
Yield: Serves 6
2 large eggs, separated 1/2 cup granulated sugar 3 tablespoons flour 2 tablespoons melted butter Finely shredded zest of 1 lemon 3 tablespoons fresh lemon juice 1 cup low-fat (1%) milk 1/8 teaspoon cream of tartar 2 2/3 cups (12 oz.) raspberries, divided Powdered sugar
Preparation 1. Preheat oven to 350°. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan. 2. In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended. 3. In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries. 4. Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins. 5. Bake until cake layers are set and tops are golden, 30 to 35 minutes. Remove ramekins from water; let cool at least 30 minutes. Serve with more berries on top and a dusting of powdered sugar.
Make ahead: Chill airtight up to 1 day; pudding layer will become more distinct.
Thanks Molly! I will say hi to my parents for you...hopefully we will see you in Corvallis sometime soon! Are you coming with Phil to his 10 year Class Reunion at the end of July??
4 comments:
I think that you are going to need to post the recipe for the raspberry lemon pudding cakes! These look like something my mom would LOVE!
I was hoping nobody would ask because I couldn't remember which magazine.... But alas, I found it! Tell your mom and dad hello for me Raina!
Raspberry Lemon Pudding Cakes
"This light and tangy lemon dessert satisfies my longing for lemon pie," said reader Jeanette Hennings about her original version of this recipe. We added loads of berries for a more summery take. The tender berry cake rises to the top, and the creamy lemon cake sinks to the bottom.
Yield: Serves 6
2 large eggs, separated
1/2 cup granulated sugar
3 tablespoons flour
2 tablespoons melted butter
Finely shredded zest of 1 lemon
3 tablespoons fresh lemon juice
1 cup low-fat (1%) milk
1/8 teaspoon cream of tartar
2 2/3 cups (12 oz.) raspberries, divided
Powdered sugar
Preparation
1. Preheat oven to 350°. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan.
2. In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended.
3. In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries.
4. Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins.
5. Bake until cake layers are set and tops are golden, 30 to 35 minutes. Remove ramekins from water; let cool at least 30 minutes. Serve with more berries on top and a dusting of powdered sugar.
Make ahead: Chill airtight up to 1 day; pudding layer will become more distinct.
Note: Nutritional analysis is per serving.
Nutritional Information
Calories: 189 (30% from fat); Protein: 4.4g; Fat: 6.3g (sat 3.2); Carbohydrate: 30g; Fiber: 2.9g; Sodium: 83mg; Cholesterol: 82mg
Jeanette Hennings, Sunset, JULY 2009
Thanks Molly! I will say hi to my parents for you...hopefully we will see you in Corvallis sometime soon! Are you coming with Phil to his 10 year Class Reunion at the end of July??
That's a great question.... I forgot you guys have that coming up!
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