SAUCE
16 oz frozen blackberries, thawed (unsweetened) -
1/4 cup sugar
1 tbsp grand marnier or- other orange liqu, eur
1 tsp fresh lemon juice
CAKE
2/3 cup sugar
1/4 cup all-purpose flour
7 tbsp fresh lemon juice
1/4 cup butter, melted, hot
1 tbsp grated lemon peel
3 large egg yolks
1 1/2 cup buttermilk
3 large egg whites
1/4 cup sugar
1 powdered sugar
1 whole blackberries
A Recipe for
Buttermilk Lemon Pudding Cake With Blackberry
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This Recipe for Buttermilk Lemon Pudding Cake With Blackberry is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Buttermilk Lemon Pudding Cake With Blackberry from the recipe cookbook of Recipes-to-go (Dessert)
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FOR SAUCE: Puree berries with sugar, Grand Marnier and lemon juice in
blender. Strain sauce through fine sieve to remove seeds. (Can be
prepared 1 day ahead. Cover and refrigerate.)
FOR CAKE: Position rack in center of oven and preheat to 350 F.
Butter 6- to 8-cup glass loaf dish.
Blend 2/3 cup sugar and flour in large bowl. Mix in lemon juice,
butter, lemon peel and egg yolks. Stir in buttermilk. Beat egg
whites in medium bowl until soft peaks form. Gradually add 1/4 cup
sugar, beating until stiff peaks form. Fold whites into buttermilk
mixture. Pour batter into prepared loaf dish. Place dish in large
baking pan. Pour enough hot water into baking pan to come halfway up
sides of loaf dish. Bake until top of cake is light golden, about 1
hour 10 minutes. Remove loaf dish from water bath. Let cool at least
15 minutes.
Dust cake with powdered sugar. Spoon hot or warm cake into deep
bowls. Drizzle with sauce and garnish with berries. Pass extra sauce
separately.
Source: Hilary Bein in 'Bon Appetit', April 1991 Typed for you by
Karen Mintzias
Serves: 6
Buttermilk Lemon Pudding Cake With Blackberry Recipe brought to you by Recipes To-Go