Astronomical spring officially begins (or began) on Friday at 10:46 a.m. Eastern time. (Meteorological spring began on March 1.) After the brutal, snow-packed winter most of us have suffered through, spring deserves a huge welcome!
With its arrival, we have some lovely things to look forward to — longer days, warmer weather, and for the cook, lots of citrus-inspired desserts like this pudding cake. It’s a light, tangy two-layer affair with a lemony custard bottom and sponge-like lemon cake on top. It can be served with a fruity berry sauce (recipe follows) or with fresh berries surrounding it.
Happy spring!
LEMON PUDDING CAKE
Serves 6 to 8
1 1/2 cups buttermilk
1 cup sugar, divided
4 large egg yolks
1/3 cup fresh lemon juice
1/2 teaspoon almond extract
1/4 cup flour
2 ounces unsalted butter, melted
Pinch of salt
3 large egg whites
Blackberry sauce or 2 cups mixed berries, for serving
Confectioners’ sugar, for dusting
1. Preheat the oven to 350°F. Coat an 8-inch square or 1 ½-quart oval dish with no-stick baking spray.
2. In a large bowl, beat the buttermilk, 1/2 cup sugar, egg yolks, lemon juice, almond extract, flour, butter, and salt with an electric mixer on medium speed until smooth.
3. In another bowl, beat the egg whites with an electric mixer on high speed until soft peaks form. Gradually beat in the remaining 1/2 cup sugar until stiff peaks form. Gently fold the whites into the buttermilk mixture in 3 additions.
4. Transfer the mixture to the prepared dish. Place the dish in roasting pan; pour in enough hot water to come halfway up the sides of the dish.
5. Bake the pudding for about 45 minutes, or until the top is lightly browned and soft to the touch. Remove the dish from roasting pan. Transfer to wire rack; let cool completely. Refrigerate for 3 hours to 6 hours, or until the top is firm.
6. To serve, spoon the pudding cake into shallow bowls. Top with sauce or surround with berries. Sprinkle with confectioners’ sugar.
BLACKBERRY SAUCE
2 cups blackberries
1/4 cup sugar
1 1/2 tablespoon cornstarch
1 1/2 tablespoon water
1. Put the blackberries in a food processor or blender; process for 10 to 20 seconds, or until puréed. Pass through a mesh sieve into a small bowl to remove the seeds. Transfer to a small saucepan. Cook over medium-low heat for 2 to 3 minutes, or until heated through. Add the sugar; cook for 5 minutes longer, or until the sugar dissolves completely.
2. In a small bowl, whisk together the cornstarch and water. Stir it into the blackberry mixture; cook for 1 to 2 minutes longer, or until thickened. Transfer to a small bowl. Cover; refrigerate for up to 24 hours.
