Orange Pudding Cake
A light and citrusy pudding cake made with fresh oranges, creating a delicate dessert that separates into a fluffy cake layer and creamy custard bottom while baking. Perfect blend of orange and lemon flavors with a golden finish.
Ingredients
- •2 whole large navel oranges
- •⅓ cup sugar
- •¼ cup all-purpose flour
- •¼ teaspoon salt
- •3 whole large eggs, separated
- •1 cup whole milk
- •½ stick unsalted butter
- •2 tablespoons fresh lemon juice
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart gratin or other shallow baking dish.
5 min
- 2.
Finely grate 2 teaspoons zest from 1 orange, then squeeze 1/2 cup juice from oranges.
5 min
- 3.
Whisk together sugar, flour, and salt in a large bowl.
2 min
- 4.
Whisk together yolks, milk, butter, zest, orange juice, and lemon juice in a small bowl and add to flour mixture, whisking until just combined.
5 min
- 5.
Beat egg whites in another large bowl with an electric mixer until they hold soft peaks. Stir about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
8 min
- 6.
Pour into baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes. Transfer to a rack. Serve warm or at room temperature.
45 min
