Lemon Pudding Cake
This is the first recipe I ever posted to my blog. I can see how I have grown. I am busy at work revamping all my old post so that they each have a recipe card.
This recipe is Grain free, refined sugar-free and dairy free. I have revamped my diet to improve my health. I have several autoimmune illnesses. I have Hashimoto’s Disease and am on medication for it. When I first cut out grains, refined sugar and most dairy I thought it was tasteless and bland. But then I started to do research and look into different flours and refined sugars. Then there was and still is a lot of trial and error. Not every recipe I make is what I call a hit. Some, my family, likes but I do not. I only post recipes that I would want to make again. I was super disappointed when I started my journey and there were products on the market that were in beautiful packaging but tasted like cardboard, or dirt or worse. Why did they even waste money on making it into a product to purchase?
I think because my mother is from Europe. In Europe, they don’t tend to have lots of sugary sweet desserts or frostings. Many times a frosting is just simply whipped cream with fresh fruit. I think that why I am not a fan of super sweet desserts. I love lemons and I like my lemon pudding cakes to be slightly tart. If you like it a little sweeter just add a little a little more monk fruit sugar. See Powdered Monk Fruit Sugar.
Lemon Pudding Cake
- 1 zest of lemon
- 2/3 cup monk fruit sugar
- 3 eggs separated
- 1/2 cup cassava flour
- 6 tbsp fresh squeezed lemon juice
- 1 cup coconut milk
- 2 tbsp room temp butter
- 1 pinch of salt
- 1 tbsp tapioca flour
- Preheat oven to 350. Grease 6 medium ramekins. Blend monk fruit sugar and zest, let stand 10 minutes. Blend in a blender lemon juice, egg yolks, coconut milk, butter, cassava flour, and tapioca. Add lemon sugar to egg yolk mixture and set aside. Mix egg whites until frothy then add salt. Mix egg whites until stiff peaks form. Slowly and carefully pour egg yolk mixture into a bowl of egg whites. Slowly fold in egg whites to the egg yolk mixture. Pour equal amounts into your greased ramekins. Put ramekins into a deep pan. Pour boiling water in the pan so that it goes up approximately 2 inches up the sides of the ramekins making sure not to get any water inside the ramekins. Put the pan carefully into the center of the oven. for approximately 35 minutes. Carefully remove the pan from oven. Let cool sprinkle with powdered *monk fruit sugar on top.
* Blend monk fruit in a blender to make powdered sugar. Serves 6