Ingredients

  • ¼ cup plain flour
  • ¼ teaspoon salt
  • ¾ cup sugar, caster
  • 3 large eggs separated
  • 1 cup double cream
  • 1 large lemon zest and juice, 5 T
  • Syrup
  • ⅓ cup sugar, caster
  • ¾ cup cranberries chopped
  • ½ cup water

Directions

1. Cake: Preheat oven to 350*F, GM4, 175*C.
2. Whisk together flour, salt and 1/2 cup sugar in a bowl. Whisk together yolks, cream, zest and juice and add to dry ingredients, whisking until combined well. Beat whites until soft peaks, then gradually add remaining 1/4 cup sugar, beating until stiff peaks. Meringue mixture. Fold remaining in batter. Pour batter into a lightly oiled 1 1/2 QT gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 40-45 minutes.
3. Syrup:
4. Caramelize sugar. Add cranberries and water. Simmer until caramel dissolved, then pour through a very fine sieve, pressing hard on solids.
5. Syrup may be made 2 days ahead and chilled, covered.

Notes
Serving Ideas:Original serves 6.


Categories
Cakes
Keywords
Cakes
MacGourmet downloadLemon Pudding Cake with Cranberry Syrup. To import, drag image to your MacGourmet recipe box.