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Sara Moulton's Creamsicle Pudding Cake

kept bymlehet
recipe byThe Kitchn

Sara Moulton's Tips for Pudding Cake Perfection
Remove from the oven right away: It's important to take this cake out just when it is done. You will know it's ready because it will be bubbling around the edges and if you lift up a bit of the cake with a spoon, you will see the liquid pudding underneath. If the cake overcooks, or if you leave it on the counter and don't eat it right away, the pudding will be absorbed by the cake.
Prepare the batter ahead of time: What I like to do is make the batter and put it into the pan and then park it until right before I am ready to bake it. At that moment I bring the liquid to a boil, pour it over the batter, and then pop it into the oven.


1 cup freshly squeezed orange juice
1/4 cup water
2 tablespoons freshly grated orange zest
1/2 cup heavy cream
4 tablespoons unsalted butter, melted, plus more for greasing the baking dish
1 tablespoon freshly squeezed lemon juice
Seeds from 1 1/2 vanilla beans or 1 1/2 tablespoons vanilla bean paste
1 cup (120 grams) unbleached all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
Vanilla ice cream, for serving



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