Claire Saffitz Blood Orange Pudding Cake Recipe

Ingredients

• 4 whole Blood Oranges (zest one for 1 tsp, juice all for about 1 cup, reserve the rest for slicing)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 cup Greek Yogurt (full‑fat, plain, unsweetened)
• 1 cup Granulated Sugar (divided: ¾ cup for batter, 2 tbsp for egg whites)
• ¼ cup Unsalted Butter (melted and cooled)
• ½ cup All‑Purpose Flour (sifted)
• ¼ teaspoon Kosher Salt (or ½ tsp if using finer salt)
• 5 large Eggs (separated, yolks and whites at room temperature)
• 1 teaspoon Orange Zest (from one blood orange, finely grated)
• 1 sheet Parchment Paper (cut to fit the bottom of the baking dish)

Instructions

1. Prepare the Baking Dish

   Butter the bottom and sides of the 2‑quart baking dish, then line the bottom with a sheet of parchment paper, smoothing out any wrinkles with your fingertips.

   Time: PT5M

2. Zest and Juice the Blood Oranges

   Zest one blood orange to obtain about 1 tsp of zest. Juice all four oranges (you’ll get roughly 1 cup of juice). Set zest aside for later and keep juice in a measuring cup.

   Time: PT10M

3. Combine Wet Ingredients

   In a large bowl whisk together the Greek yogurt, blood orange juice, lemon juice, and the ¾ cup of sugar until the mixture looks slightly thickened and pale. Add the orange zest, then whisk in the five egg yolks until fully incorporated. Slowly stream in the melted butter while whisking, followed by the sifted flour and ¼ tsp kosher salt. Mix just until smooth; the batter will be fairly liquid.

   Time: PT10M

4. Separate and Beat Egg Whites

   Separate the five egg whites into a clean, dry bowl. Add a pinch of salt and 2 Tbsp of the reserved sugar. Start mixing on low speed, then increase to medium until the whites become foamy. Gradually add the remaining sugar in a thin stream while continuing to beat. Stop when the whites reach medium peaks – they should hold their shape but the tips should gently droop.

   Time: PT10M

5. Fold Egg Whites Into Batter

   Spoon about one‑third of the whipped whites into the batter and gently fold with a rubber spatula, lifting from the bottom and turning over. Continue folding in the remaining whites in two additions, being careful not to deflate the mixture.

   Time: PT5M

6. Preheat Oven and Set Up Water Bath

   Preheat the oven to 350°F (177°C). Place the large roasting pan on the middle rack, fill it with hot tap water until it reaches about halfway up the sides of the prepared baking dish.

   Time: PT5M

   Temperature: 350°F

7. Bake the Cake

   Carefully place the parchment‑lined baking dish (with batter) into the water‑bath pan inside the oven. Bake for 30–35 minutes, or until the top is golden‑brown, springs back when lightly pressed, and a toothpick inserted into the center comes out clean.

   Time: PT35M

   Temperature: 350°F

8. Cool and Unmold

   Remove the baking dish from the water bath and set on a cooling rack. Allow the cake to cool completely (about 1–1½ hours) before attempting to invert. Once cool, run a thin knife around the edges, invert onto a serving platter, and peel away the parchment.

   Time: PT0M

9. Prepare Blood Orange Garnish

   Using a sharp knife, cut the remaining three blood oranges into ¼‑inch thick rounds, removing any seeds. Arrange the slices on top of the unmolded cake just before serving.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

35 g

Fat

12 g

Fiber

1 g