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Grapefruit Pudding Cake 121913-g-137

Grapefruit Pudding Cake

Yield: 9 servings

This dessert can be enjoyed year round, but is a personal favorite in the winter. Served warm, these pudding cakes are a creamy yet light, and pair wonderfully with Hachiya persimmon. The grapefruit can be easily substituted for lemon or lime, as well.



Eggs, separated – 2

Sugar – 1/2 cup plus 1 Tablespoon (114g)

Buttermilk – 1/4 cup (56g)

Grapefruit Zest – 1 grapefruit

Grapefruit Juice – 2/3 cup (140g)

All-purpose Flour – 1/3 cup plus 1 Tablespoon (56g)

Salt – 1/4 teaspoon


  • Preheat the oven to 325°F. Coat 9 aluminum ramekins with melted butter and sugar and place in a baking pan.
  • Whip the egg whites and half the sugar to stiff peaks.
  • In a small bowl, whisk together the remaining ingredients until smooth.
  • Carefully fold the whites into the grapefruit mixture in 3 additions. Careful not to over mix.
  • Pour the batter evenly, filling each ramekin ¾ full. Batter will be thick but pour-able.
  • Fill the baking pan ½ inch high with hot water. Cover with foil and bake for 20 minutes.
  • Uncover and bake for another 10 minutes.
  • Remove from the water bath and cool for 5 minutes. Invert to unmold the cakes from the ramekins, and serve warm.
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