Grapefruit Pudding Cake

Yield: 9 servings

This dessert can be enjoyed year round, but is a personal favorite in the winter. Served warm, these pudding cakes are a creamy yet light, and pair wonderfully with Hachiya persimmon. The grapefruit can be easily substituted for lemon or lime, as well.

Ingredients:

Eggs, separated – 2

Sugar – 1/2 cup plus 1 Tablespoon (114g)

Buttermilk – 1/4 cup (56g)

Grapefruit Zest – 1 grapefruit

Grapefruit Juice – 2/3 cup (140g)

All-purpose Flour – 1/3 cup plus 1 Tablespoon (56g)

Salt – 1/4 teaspoon

Directions:

• Preheat the oven to 325°F. Coat 9 aluminum ramekins with melted butter and sugar and place in a baking pan.
• Whip the egg whites and half the sugar to stiff peaks.
• In a small bowl, whisk together the remaining ingredients until smooth.
• Carefully fold the whites into the grapefruit mixture in 3 additions. Careful not to over mix.
• Pour the batter evenly, filling each ramekin ¾ full. Batter will be thick but pour-able.
• Fill the baking pan ½ inch high with hot water. Cover with foil and bake for 20 minutes.
• Uncover and bake for another 10 minutes.
• Remove from the water bath and cool for 5 minutes. Invert to unmold the cakes from the ramekins, and serve warm.

The post Grapefruit Pudding Cake first appeared on Gracie's Providence.

The post Grapefruit Pudding Cake appeared first on Gracie's Providence.