Orange Pudding Cake – a delicious recipe with oranges, sugar, all-purpose, salt, eggs, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F with rack in middle. Butter a 1 1/2-quart gratin or other shallow baking dish.
2
Finely grate 2 teaspoons zest from 1 orange, then squeeze 1/2 cup juice from oranges.
3
Whisk together sugar, flour, and salt in a large bowl.
4
Whisk together yolks, milk, butter, zest, orange juice, and lemon juice in a small bowl and add to flour mixture, whisking until just combined.
5
Beat egg whites in another large bowl with an electric mixer until they hold soft peaks. Stir about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
6
Pour into baking dish and bake in a hot water
363
kcal
Calories
21
g
Fat
33
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 large navel oranges, 1/3 cup sugar, 1/4 cup all-purpose flour, Rounded 1/4 teaspoon salt, and more.
Yes, Orange Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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