CookEat Recipe
French Almond and Cake-Crumb Pudding
Slow-baked almond pudding with lemon, brandy, stale cake crumbs and folded egg whites.
Method
Steps
Step 1
Heat oven to 160 °C and butter a shallow pudding dish. Beat almonds, yolks, sugar, lemon juice, brandy and fine stale cake crumbs.
Step 2
Beat whites to firm peaks and fold gently into the almond mixture. Spread evenly in dish.
Step 3
Bake about 40–60 minutes until set and a centre thermometer reads 74 °C. Rest before serving; chill any leftovers promptly.
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