Lemon pudding cake with berries

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To keep up with the spirit of seasonal cooking,  a lemon pudding cake with raspberries… Only one word to describe this: yum. Too bad soon enough berries will be gone from the supermarket…

Lemon pudding cake with berries  (adapted from Bill Granger‘s Easy)

Ingredients

  • Enough berries to cover the bottom of a tray (about 250g)
  • 75g of plain flour
  • 2 teaspoons baking powder
  • pinch sea salt
  • 300mL buttermilk
  • 125g unsalted butter (melted and cooled down)
  • 3 eggs separated
  • 150g caster sugar
  • 2 teaspoons finely grated lemon zest

Method

Preheat the stove to 180oC

Grease a 750mL to 1L baking dish. Make sure this dish fit fits larger tray, so you can have a bain marie. Scatter the berries over the base of the greased dish, making sure the whole surface is covered

Combine in a large bowl the flour, baking powder and pinch of salt.

In another bowl, lightly whisk together the melted butter,  the buttermilk, the yolks, the sugar and the lemon zest.

Stir into the flour mixtures

Beat the egg whites until stiff peaks forms

With a metal spoon, fold in the batter half of the egg whites until well incorporated. Then, fold in the remaining half.

Spread the batter over the berries in the baking dish.

Put the baking dish in the large baking tray. Poor boiling water in the larger dish until it reaches halfway up the sides, creating a main marie.

Transfer to the stove for about 45m to 1h, until it starts to get fluffy and golden (it should be cakey on the top and soft in the middle).

Let it cool for a bit and serve.

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