CookEat Recipe
Lemon, Yogurt and Honey Pudding Cake
A light lemon cake layer sits over a soft yogurt and honey pudding. Bake it gently in a water bath and spoon it warm from the dish.
Method
Steps
Step 1
Allow 25 minutes preparation, 40–50 minutes baking and 20 minutes resting. Heat a conventional oven to 175°C. Use a 20 cm square ceramic dish, at least 5 cm deep, and a larger roasting tray for a water bath. Melt the butter and use 5 g to coat the pudding dish; reserve 25 g for the batter.
Step 2
Separate three eggs, aiming for 150 g total edible egg, about 55 g yolk and 95 g white; use all of both. Wash lemons and measure 2 g yellow zest and 60 g strained juice for the 62 g lemon total. Use plain full-fat yogurt and milk near room temperature.
Step 3
Whisk yolks with 80 g of the brown sugar, all the honey, yogurt, milk, lemon zest and juice, and the reserved 25 g melted butter. Whisk in the flour until no lumps remain.
Step 4
In a clean grease-free bowl whisk the whites until foamy, then gradually add the remaining 40 g brown sugar. Continue to glossy peaks that hold their shape. Fold a third into the lemon mixture, then gently fold in the rest, keeping the mixture airy.
Step 5
Pour into the ceramic dish, leaving at least 1 cm at the rim. Put it in the roasting tray in the oven. Carefully pour the 1 litre hot water into the outer tray to reach halfway up the pudding dish, choosing a tray that achieves this level; keep water out of the batter.
Step 6
Bake for 40–50 minutes until the top is puffed and golden with a set sponge layer; a skewer through that top layer should have no raw batter. The pudding underneath remains soft but must reach at least 74°C at the centre. Continue baking if the top is raw or the centre is below that temperature.
Step 7
Lift the pudding dish carefully out of the bath and rest for 20 minutes before spooning six portions into bowls. It is a soft pudding cake and is not turned out. Refrigerate leftovers within 2 hours and use within 2 days.
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