Saturday, August 28, 2010

A Refreshing Dessert - Moist Lemon Pudding with Blood Orange Sauce

After the big afternoon tea at nephew's 21st birthday party, the family's pretty full, with all the sushi rolls, prawn dumplings, the magnificent chocolate cake with big chocolate curls, profiteroles, eclairs.....

So we had simple dinner today, meat balls in Napoli sauce, with home made gnocchi, gnocchi is pretty easy to make once you've made a few batches and the shop ones just don't taste as nice - so much softer with the home made gnocchi, and there's no reason for us to use shop ones any more.

But it's Saturday night and we do always have dessert when we have all the children.

So I made a simple lemon pudding with blood orange sauce, it's still the citrius season, lots of oranges and the lemon tree is producing well this year as well.  We have lemon Myer at home which is quite juice, but not as good for zesting, still.

It's a very quick dessert - about 15 minutes for the preparation really and then the baking.

The cake itself can be used as a moist lemon butter cake, if dust with icing sugar only.  It's not heavy and quite refreshing because of all the citrius used.

Saucy Lemon Pudding / Cake
• 150g Self Raising flour
• 125g butter
• 150g white sugar
• Juice of half a lemon and zest of 2 lemons
• 2 eggs
• 150ml plain yoghurt
• ½ Tsp

• Juice of 1.5 lemons
• Juice of 1 blood orange (I just happenned to buy some blood oranges @ $1.99 a kilo, and they have nicer taste, normal oranges will do the job fine.)
• 250g white sugar

Eggs and butter to room temperature.
Cream sugar and butter on low speed on bench top mixer.
Add eggs, one by one, increase speed to medium high.
Add lemon zest and juice, mix well, speed stays medium high.
Add yoghurt, mix well, stay the same speed.
Add flour, mix well.
Put batter in pre-greased 22cm round cake tin (I used silicon tin this time and there’s no need to grease the silicon cake tins).
Bake in preheated 185C oven for 35 minutes till ready.
Meanwhile, add lemon and blood orange juice to small sauce pan, add butter and bring it to boil, for 5-6 minutes.

Serve cake with syrup and cream as pudding.

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