Raspberry Lemon Pudding Cake

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Fall Raspberries

During July raspberries made their debut at the Saratoga Farmers’ Market, but after a lull in production, they’re back. These delicate berries are a true treasure; full of flavor and a feast for the eyes.

Plan to use raspberries within a few days of purchase since they are very delicate and will “go bad” quickly. Raspberries freeze well for long-term storage. Spread the berries in a single layer on a tray in the freezer, after frozen put in a plastic bag.

The Raspberry Lemon Pudding Cake recipe below is absolutely delicious, especially when eaten warm from the oven. You can cook it without the raspberries and serve them fresh on top, but it’s better when the berries are hot too. The lemon pudding cake which is made with a meringue is as delicate as the raspberries themselves, so it’s cooked in a water bath. (See recipe for directions.)

Enjoy those fall raspberries now because they won’t be around at local farmers’ markets much longer. Buy extra and freeze them so they’ll be there to enjoy this winter. Imagine what a great holiday treat this Raspberry Lemon Pudding Cake would be.

Raspberry Lemon Pudding Cake

1-2 cups raspberries*
1 cup sugar divided
1 ½ cup buttermilk
4 large egg yolks*
1/3 cup fresh lemon juice
¼ cup flour
¼ cup butter (½ stick), melted
1/8 teaspoon salt
4 large egg whites*

Preheat oven to 350. Butter an 8X8 baking dish and spread berries on the bottom.

In a large mixing bowl combine ¾ cup sugar, buttermilk, egg yolks, lemon juice, flour, melted butter and salt. In a separate mixing bowl beat egg whites until foamy, gradually pour in ¼ cup sugar while beating. Continue beating until stiff peaks form.

Fold meringue one third at time into batter. Pour batter into buttered dish over the raspberries, and place in a hot water bath. (To prepare a water bath for baking, put your filled pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller pan. It’s best to add the water after you’ve put the pan on the oven rack so you don’t scald yourself when moving the pans to the oven.)

Bake for 40-45 minutes at 350, or until the top is evenly browned. Allow to cool slightly, serve warm.

Makes 8 servings.

Nutrition per serving: 190 calories, 9 g fat, 5 g sat. fat, 125 mg cholesterol, 150 mg sodium, 27 g carbohydrate, 0 g fiber, 5 g protein.

This market recipe appears courtesy of Diane Whitten at Cornell Cooperative Extension and The Saratogian. Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market.

For information about food and nutrition, contact Diane Whitten at Cornell Cooperative Extension at 885-8995 or email dwhitten@cornell.edu.