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Full Online Book HomeLearning KitchenCakesandfrostings - Pudding Cake - Blackberry-lemon Pudding Cake
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Cakesandfrostings - Pudding Cake -  Blackberry-lemon Pudding Cake Post by :mitrakia Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3478

Click below to download : Cakesandfrostings - Pudding Cake - Blackberry-lemon Pudding Cake (Format : PDF)

Cakesandfrostings - Pudding Cake - Blackberry-lemon Pudding Cake

As this dessert bakes, a light, spongy cake forms over a delicate bottom layer of custard. The water bath cooks the pudding cake with gentle, even heat.

1/4 cup all-purpose flour
2/3 cup granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup low-fat buttermilk
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
2 tablespoon stick margarine or butter, melted
2 large egg yolks
3 large egg whites (at room temperature)
1/4 cup granulated sugar
1 1/2 cups blackberries, blueberries, or raspberries
Cooking spray
3/4 teaspoon powdered sugar


Preheat oven to 350 degrees F.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add buttermilk, rind, juice, margarine, and egg yolks, stirring with a whisk until smooth.

Beat egg whites at high speed of a mixer until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries. Pour batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch.

Bake at 350 for 35 minutes or until cake springs back when touched lightly in center. Sprinkle with powdered sugar. Serve warm.

Yield: 5 servings (serving size: 1 cup).

CALORIES 285 (23% from fat); FAT 7.2g (sat 1.7g, mono 2.8g, poly 1.8g); PROTEIN 6g; CARB 51.2g; FIBER 3.30g; CHOL 89mg; IRON .80mg; SODIUM 198mg; CALC 86mg
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