Lime Pudding Cake - Baked

By MJH

Ingredients

• 1 tablespoon unsalted butter
• 2/3 cup superfine sugar
• 2 eggs, separated
• 2/3 cup reduced fat buttermilk
• 1 tablespoon lime zest
• 2 tablespoons lime juice
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• Buttermilk Substitute: Makes 1 cup
• 1 scant cup milk (whole, 2%, or heavy cream)
• 1 tablespoon lemon juice or white vinegar

Details

Cooking time 75mins
Adapted from tylerflorence.com

Preparation

Step 1

Pre-heat oven to 325 degrees F.

Butter and lightly sugar 4 ramekins (approximately 6-ounce size).

In a mixer, combine yolks, buttermilk, lime juice and lime zest and beat until well combined.

Reduce the speed to low and slowly add sifted flour, sugar and salt until just combined.

Beat egg whites with a whisk attachment until you get stiff peaks then combine the two mixtures by gently folding them together, a little at a time.

Divide evenly amongst ramekins then bake in a water bath – set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.

Bake in the oven for 60 minutes until the top springs back when gently pressed and the cakes have a nice light golden color.

Allow to cool slightly, then carefully invert onto a plate.

Buttermilk Substitute:
Combine the milk and lemon juice. Measure 1 scant cup of milk.
Stir in 1 tablespoon of lemon juice or white vinegar.
Let stand 5-10 minutes. Let the mixture stand at room temperature for 5-10 minutes.
When it is ready, the milk will be slightly thickened and you will see small curdled bits. (This substitute will not become as thick as regular buttermilk.)
Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in your recipe.