|Tonka with admirers|
LUCY BURDETTE: Usually Sheila carries us along on Irish holidays but this year St. Patrick’s Day falls to me. And goodness knows, I have plenty of Irish ancestors! And the celebration of the holiday in Key West is, well, vigorous!
So I tried out a new Irish recipe that I found on Pinterest, adapted from Irish Traditional Cooking by The Baker Upstairs. My lemon-crazy dinner guests loved this little pie cake. I thought it might have needed a dab more sugar, but they disagreed, so I took extra whipped cream:).
Irish Lemon Pudding/Pie/Cake
2 tablespoons butter
1/4 cup sugar
2 eggs, separated
1/2 cup flour
1 1/4 cups milk
For the whipped cream:
1 cup heavy or whipping cream
1 to 2 Tbsp confectioner’s sugar
1/2 teaspoon almond flavoring
Preheat oven to 350. Butter a 9 inch pie pan and set aside. Zest the two lemons, set that aside. Squeeze these lemons for their juice. (I didn’t measure, but they were 2 large lemons.)
Separate the eggs and whip the whites in a clean bowl until stiff. (I did these first in my Kitchenaid mixer.) Set aside. Cream the butter and sugar well. Add the egg yolks one at a time, then add the flour and make sure all is mixed well.
Add the lemon zest and juice, followed by the milk, and mix again.
Now fold the stiff egg whites into the cake mixture. Mine looked a little lumpy at the end, but I didn’t want to mix too hard.
Scrape this into the prepared pan.
While the lemon pudding-cake bakes (40 minutes, until lightly browned and set), whip the cream with the sugar and almond flavoring.
Serve the cake warm or room temperature with whipped cream and any fruit garnish you choose. And happy St. Patty’s day!
ps. We might have liked it even better cold the next day...
To celebrate, I have one copy of the forthcoming KILLER TAKEOUT to give away. To be entered, please share this post on Twitter or Facebook or Pinterest and then leave a comment here with your email.
Here's an easy tweet:
Tweet: Killer Irish Lemon Pudding-Cake #recipe #giveaway @LucyBurdette http://ctt.ec/0c1Ou+
You can order this wherever books are sold--it will be published on April 5!