Warm Lemon and Rosemary Pudding Cakes with Seedless LemonGold
This recipe is a collaboration with LemonGold, new product by my favourites ClemenGold. These lemons are completely seedless – great for juicing and candying (the segments aren’t cratered since they’re pipless), and are available at Woolworths.
Lockdown has got so many of us baking and I’m loving it, it’s been a joy to see everyone having fun in the kitchen. So while living in limbo at my sister’s (before I eventually relocate to California) the weather has started to change. Winter is coming, and I wanted to make Sansa’s lemon cakes as a warm dessert.
Prep time: 30 minutes
Bake time: 40 minutes
- 3 eggs (whites and yolks, separated)
- 1 C sugar
- 1 C milk
- 6 Tbsp of lemon juice
- 2 tsps of lemon zest
- 2 Tbsp of butter (melted)
- 6 Tbsps of flour
- 1 Tbsp of rosemary (finely chopped)
- Preheat oven to 180°C.
- Prep a deep baking tray with six greased ramekins.
- In a mixing bowl, whisk egg yolk, lemon juice and zest, butter and rosemary. Then mix in the flour and sugar.
- Separately, beat the egg whites till stiff (add a few drops of lemon juice if you’re struggling).
- Mix in 1/4 of the egg white to the yolk mixture till smooth, then mix in the rest of the egg white. You’ll realise the mixture is quite liquidy but don’t worry, that’s the right consistency.
- Pour the mixture into the ramekins and place them into a baking tray.
- Pour water (room temperature) into the tray till they reach half way up the ramekin walls (aka a bain-marie/water bath).
- Place in oven and reduce heat to 165°C.
- Let it bake for 40 minutes, insert a skewer stick or (in my case) a chopstick into the cake and if it comes out clean, they’re ready.
Suggestion: Garnish with icing sugar, a sprig of rosemary and candied lemon slices. Try the new seedless LemonGold, it’s the business.
This recipe is adapted from Once Upon a Chef.