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.
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
- 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.