Orange Pudding Cake
(from Gourmet Magazine)
2 large navel oranges
1/3 cup sugar
1/4 cup all-purpose flour
1/4 tsp salt
3 large eggs, separated
1 cup whole milk
1/2 stick unsalted butter, melted and cooled
2Tbsp fresh lemon juice
– Preheat oven to 350 F with rack in the middle. Butter shallow baking dish
-Finely grate 2 tsp zest from 1 orange, then squeeze 1/2 cup juice from the oranges.
-Whisk together yolks, milk, butter, zest, orange juice, and lemon juice in a small bowl and add to flour mixture, whisking until just combined.
-beat egg whites in another large bowl with an electric mixer until soft peaks, stir about 1/4 of the whites into the batter to lighten, then fold in remaining whites genetly but thoroughly.
-pour into baking dish and bake in a hot water bath until puffed and golden for 40 – 45 min
– transfer to rack. serve warm or at room temperature
This cakes is supposed to have a souffle-like layer on top and citrusy pudding on the bottom.
Well…I made a huge booboo which was to forget to add the butter until the batter was ready to go into the oven, so I hastily added the melted butter, gave it a quick stir and sent it into the oven. It didn’t turn out THAT BADLY..I achieved the citrusy pudding at the bottom but the souffle-like layer on top was heavy and tasted like an omelette instead. But it’s not as bad as I would imagine it to be. I will try again and hopefully get it right next time.