Buttermilk Lemon Pudding Cake with Blackberry Sauce
frozen blackberries, thawed
lemon peel, grated
1FOR SAUCE: Puree berries with sugar, orange liqueur and lemon juice in blender.
2Strain sauce through fine sieve to remove seeds. (Can be prepared 1 day ahead. Cover and refrigerate.)
3FOR CAKE: Position rack in center of oven and preheat to 350. Butter 6 - 8 cup glass loaf dish.
4Blend 2/3 cup sugar and flour in large bowl.
5Mix in lemon juice, butter, lemon peel and egg yolks. Stir in buttermilk.
6Beat egg whites in medium bowl until soft peaks form.
7Gradually add 1/4 cup sugar, beating until stiff peaks form.
8Fold whites into buttermilk mixture.
9Pour batter into prepared loaf dish.
10Place dish in large baking pan.
11Pour enough hot water into baking pan to come halfway up sides of loaf dish.
12Bake until top of cake is light golden, about 1 hour 10 minutes.
13Remove loaf dish from water bath.
14Let cool at least 15 minutes.
15Dust cake with powdered sugar.
16Spoon hot or warm cake into deep bowls.
17Drizzle with sauce and garnish with berries.
181 pint of hulled, fresh berries may be used in place of frozen.