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Lemon Cakes
with Berry Salsa - 5 Servings
These fluffy cakes topped with summer berries are the ultimate indulgence!
INGREDIENTS
9 tablespoons butter, softened
3/4 cup flour
1 1/4 cups fresh bread crumbs
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
1 egg
5 tablespoons lemon juice
1 tablespoon lemon zest
4 egg whites
2 1/4 cups fresh berries, such as strawberries, blueberries, and raspberries
2 tablespoons orange-flavored liqueur
1 tablespoon finely chopped ginger
DIRECTIONS
With 1 tablespoon butter, lightly coat five 6-ounce ramekins and set aside
Fill a 9- by 13-inch pan with water, fit a wire rack in the bottom of the pan, and bring the water to a boil over high heat
Reduce heat to low
Sift the flour, bread crumbs, baking powder, and salt together and set aside
Beat remaining butter and 1/3 cup sugar together in a large bowl with a mixer set on high speed until light and fluffy
Add the egg and mix until just combined
Add the flour mixture, 1 tablespoon lemon juice, and lemon zest and mix just to combine
Beat the egg whites in a large bowl with a mixer set on high speed until stiff peaks form
Gently fold the egg whites into the batter until incorporated
Divide the cake batter evenly among the ramekins and tightly cover each with aluminum foil
Transfer the ramekins to the prepared pan
Cover tightly with a lid or aluminum foil, increase heat to medium, and steam for 20 to 25 minutes
Remove pan from heat, remove lid and foil, and cover with a damp cloth
Cool to room temp and serve
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