New York Times Inspired Grains Of Paradise Lemon Pudding Cake Recipes

LEMON PUDDING CAKE

Steps:

• Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish.
• In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.
• Whip the egg whites until soft peaks form, then gently fold them into the batter.
• Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.

LEMON PUDDING CAKES WITH SUGARED RASPBERRIES

Steps:

• Heat oven to 350 degrees. Butter 6 (8-ounce) ramekins. Place them in any large baking pan where they can sit without touching one another, such as a 9-by-13-inch pan.
• In a large bowl, whisk together butter, egg yolks, 3/4 cup sugar, buttermilk, lemon zest and juice, and salt until smooth. Whisk in the flour until well combined.
• Using an electric mixer (either handheld or a stand mixer fitted with the whisk attachment), beat egg whites on medium speed until they are thick, white and very foamy, 2 to 4 minutes. Increase speed to high and gradually beat in remaining 1/4 cup sugar, continuing to beat until stiff and glossy peaks form, about 2 to 3 minutes longer.
• Using a rubber spatula, gently fold about a third of the egg whites into the lemon mixture, taking care not to deflate the whites. When no white streaks remain, fold in remaining whites, working carefully. Stop folding when most of the second batch of whites are mixed in, but a few white streaks remain.
• Spoon the batter into the ramekins. Transfer the pan of ramekins to the oven. Carefully, so you don't splash the cakes, pour enough very hot tap water into the pan to come about halfway up the sides of the ramekins. The higher the water level, the more pudding and less cake you'll have.
• Bake until the puddings are puffed and lightly browned on top, 35 to 40 minutes. Take care not to overbake, or there won't be any pudding at the bottom of the ramekins. Carefully transfer the ramekins from the pan to a rack to cool for at least 15 minutes before serving. (The combination of tongs or a spatula, plus oven mitts, works well for moving the cakes.)
• As the cakes bake, mix the raspberries and a few pinches of sugar in a bowl, mashing the raspberries slightly to release their juices. Let the raspberries macerate until the sugar melts, about 15 minutes. Then, taste and stir in more sugar if the berries are very tart.
• Serve the cakes warm or at room temperature, with the sugared berries and some of their syrup.

BLACK COD WITH LEMON AND GRAINS OF PARADISE

Steps:

• Place 3 tablespoons oil in a small pan and heat over medium-high heat for 2 minutes. Add rosemary, garlic chives, grains of paradise, lemon zest and a pinch of salt. Remove from heat and reserve.
• Season fish on both sides with salt, and dust with flour, shaking off any excess. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. When hot, place the fillets skin-side down in pan. Sear for 3 minutes, then turn and sear the other side until it is browned and cooked to taste.
• To serve, transfer fillets to serving plates. Remove rosemary stem from reserved oil mixture, and spoon oil over fillets. Sprinkle with a little coarse salt, and serve.

NEW YORK TIMES INSPIRED GRAINS OF PARADISE LEMON PUDDING CAKE

Steps:

• Place a large pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish.
• In a large bowl, whisk together egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour, RawSpiceBar's Grains of Paradise and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk. Whip the egg whites until soft peaks form, then gently fold them into the batter.
• Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.