Gluten-Free, Grain-Free, Dairy-Free Lemon Pudding Cake
This cake divides into 2 layers as it bakes. The upper layer becomes a light cake that covers a rich lemon pudding layer underneath. It is relatively easy to make, but does require a second pan with 1 and 1/2 inches of water for the the baking dish or pan to sit in while it bakes. I use a large stoneware pan so I have purchased a large foil roasting pan that is large enough for it to sit in.
The finished cake can be enjoyed warm from the oven or later after it has cooled in the fridge.
To begin, get one large bowl, and a medium sized bowl.
1 and 1/2 cups of white sugar
4 tbsp of potato starch
1/2 tsp of salt
Mix these 3 ingredients together, then add,
2 and 1/2 tsp of finely grated lemon rind
1/2 cup of freshly squeezed lemon juice
2 tbsp melted coconut oil
5 egg yolks
2 cups of grain free almond milk
Mix together with a mixer
5 eggs whites (preferably at or near room temperature)
Beat egg whites with a mixer until stiff peaks form, then fold egg whites into the mixture in the large bowl.
Put combined mixtures into stoneware pan (or ceramic). Then place the baking pan into the large foil pan and add 1 and 1/2 inches of water to the large foil pan (not the baking pan). Bake at 350 Fahrenheit for 45-60 minutes. Test with a spoon, make a small hole at the edge to see if pudding has firmed up. It will firm up more as it cools. With my oven mitts, I lift the stoneware pan out of the pan with hot water and place it on the stove to cool. I leave the other pan with water in the stove until it cools, then empty. Enjoy!
Note: Any grain-free, dairy-free milk can be substituted for the almond milk. If no milk is available, take 2 peeled apples and remove the core. Put the 2 apples with 2 cups of water in a blender. Blend until smooth and use this mixture to replace the milk.