Baking gluten-free can be a real challenge. Inevitably, it turns out dry with a sandy, gritty texture that makes me want to do without rather than eat that. More recently though, I have heard of and tasted newly developed recipes that are much better.
Now, lest you think that I am on a gluten-free tangent, let me make this clear: I only cook gluten-free when I am cooking for someone that requires it for health reasons.
Long before gluten-free was common, I made this Lemon Pudding Cake. It is made with potato flour (or potato starch) and it is one batter that separates into a pudding layer and a cake layer as it bakes. The flavour is perfectly lemon and the texture is so smooth and light. It is refreshing in summer served cold and in winter serve it slightly warm or at room temperature. If you need a diabetic dessert, replace the sugar with Splenda, using slightly less Splenda.
This week I made this for a dessert buffet for the Elmira Horticultural Society because they requested some gluten-free desserts. The dish was scraped clean and people raved about it. It was not the prettiest dessert there, but it was the most talked about! If you want to be a little more fancy, put this into individual ramekins, dust with icing sugar just before serving and garnish with a lemon twist.
Lemon Pudding Cake
- 2 eggs, separated
- 2 Tbsp. oil
- 1/4 cup lemon juice
- 1-1/2 tsp. lemon zest
- 1 cup milk
- 3/4 cup white sugar
- 2 Tbsp. potato flour
- 1/4 tsp. salt
Beat egg whites until firm but not too dry.
In another bowl, mix the rest of the ingredients. Whisk until mixed.
Slowly fold beaten egg whites into the other mixture, try not to deflate the egg whites.
Pour into 1-quart casserole dish.
Place casserole dish into a larger pan containing 1” of water.
Bake at 350º for 45 minutes or until it is set in the middle.
Serves 4-6 people.