pudding-cake

These tart and lightly sweet desserts are easy to make, delicious, and are ready to go in just a few hours. Source https://cooking.nytimes.com/recipes/1022010-lemon-pudding-cakes-with-sugared-raspberries Change Log Exchanged olive oil for butter. Changed method for combining ingredients Special Equipment 6 8-ounce ramekins 9x13x2" baking dish Preheat Oven Preheat oven to 350°F. Ingredients 1/4 cup olive oil, plus more for greasing ramekins 3 large eggs, separated 200 grams granulated sugar; divided into two: 3/4 cup and the remaining 3/4 cup buttermilk 1 tablespoon finely grated lemon zest (about 1 to 2 lemons) 1/2 cup lemon juice (3 to 4 lemons) 1/4 tsp salt 43 grams all-purpose flour 170 grams raspberries Method Prep equipment Preheat oven to 350°F....

Source https://cooking.nytimes.com/recipes/12363-lemon-pudding-cake Change Log Cut sugar back to 170 grams Preheat Oven Preheat oven to 350° F Equipment 8" cake pan- square or round. Large roasting pan. Stand mixer. Ingredients 4 large eggs, separated 1 teaspoon finely grated lemon zest ½ cup lemon juice 14 grams (1 tbsp) unsalted butter, melted 170 grams sugar 64 grams (½ cup) all-purpose flour ½ teaspoon kosher salt 1 ½ cups whole milk Preparation Place a large roasting pan on a rack in the center of the oven....