Title: Soft Lemon Pudding Cake
Categories: Desserts
Yield: 12 Servings

1/2 c Finely ground almonds or
Walnuts
4 Eggs -- separated
1 1/3 c Buttermilk
1/2 c Lemon juice
2 ts Vanilla extract
1/2 c Flour
1 1/2 c Sugar
1/2 ts Salt
1/2 ts Baking powder
1 tb Grated lemon peel (plus 1
ts ) -- for accompaniment (o
1/4 ts Cream of tartar
2 c Whipping cream, lightly
Whipped -- for accompaniment
(o

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 Date: Sun, 22 Jan 1995 09:09:32 -0800
(

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip