Spring is finally here! Yeah! Just love watching everything bloom. Here in my area, the Cherry Blossoms are in full bloom and absolutely beautiful. Desserts were made for spring, and I celebrate the season with these delicious and light Orange Pudding Cakes. Its spectacular!
Recently, I have discovered the Cara Cara oranges. They are game changers. Darker than you average naval orange and so incredibly sweet and juicy. Wow, they are just so delicious and an excellent source of Vit C. Check out the 411 on them here.
Orange desserts and breads are something I love to make. Whenever I can throw in citrus, it just always brightens up anything you bake. Couple the fresh juice along with the the zest just takes your desserts over the top.
Orange All the Way
When I worked in corporate catering, I was tasked in making all the signature cookies on the menu. One of them was this amazing Orange Delice cookie. Iconically french in nature but light and delicious! It was loaded with fresh orange zest and piped into logs. Distinctly, I’ll never forget zesting hundreds of oranges! By far, this cookie was one of the best we had to offer.
Hmmm, maybe this is where I get my love for orange in baking??
I was going through my old folder of recipes that I have had for many years. This one caught my eye and not sure where it comes from but I changed it up just a bit for an orange version.
This recipe is perfect for spring and even a great dessert for your Easter table. As well as spring luncheons or celebrations. My friends and family love these Orange Pudding Cakes. I even had one person they haven’t tasted anything like it.
The Orange Cake
These cakes are so light and fluffy. Egg whites are the secret to lightening up this cake along with the fresh orange juice and zest. The flavors are amazing and like a party in your mouth with a burst of citrus and freshness.
Don’t be intimidated, this is super easy to make and definitely worth your time! You mouth will thank you and even your waistline too!
Everyone Gets Their Own
Individual is how these are served and baked in their own custard cups for a personal dessert. A water bath is used here to allow for even baking, low and slow.
The cool thing is this orange pudding cake is a cross between a light sponge cake and pudding all in one.
As the cakes bake it creates this most amazing sauce that is on the top when you invert the cakes after baking. It is to die for. That’s the pudding part to the cake and a total conversation piece to your guests.
Reminds me of a chocolate molten cake so to speak when it creates its own sauce when you cut into it. However, this one makes the sauce right on top.
Orange Cake Decor
Garnished with fresh fruit and a dusting of powder sugar is all you need for this simple, light, and delicious dessert.
These also freeze really well and you can have them on hand in a pinch for a quick dessert.
These Orange Pudding Cakes are totally to die for and are a perfect dessert to usher in the spring season!
Here are some more orange dessert ideas:Print
Orange Pudding Cakes
A moist and delicious cake that makes its own sauce served indiviudally for a special spring dessert
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 desserts 1x
- Category: Dessert
- 1/4 cup flour
- 2/3 cup sugar
- 1/4 tsp salt
- 2 eggs (separated)
- 2/3 cup buttermilk
- 2 TBS orange juice (fresh )
- 1 orange (zested (I used cara cara))
- Mixed berries
- In a bowl, combine the flour, sugar, and salt and set aside.
In another bowl, add the yolks, buttermilk, orange juice and zest and whisk well.
- Stir in the flour mixture and put aside.
In a mixer with a whisk attachment, whisk the egg whites till stiff peaks are formed.
- Fold these into the flour mixture gently till combined.
- Preheat oven to 325.
- Spay 4 ramekins with cooking spray and place into a baking baking dish. (These are about one cup ramekins). Deep enough that will allow water to be placed in to create a water bath.
- Pour the mixture evenly into each ramekins. It should fill each ramekin almost to the top.
- Pour hot water into the pan, enough so the water comes up halfway up the sides of each ramekin.
- Bake about 30-35 minutes till the cake springs back and just a little light brown on the sides.
- Remove from the oven and let cool 5 minutes. Remove ramekins from the pan and cool another 10-15 minutes.
- Invert each onto a plate and serve with fresh berries and a sprinkle of powdered sugar.
Egg whites whip up better if at room temperature
After you invert these, cool completely, then place them on a cookie sheet and freeze. Once frozen, wrap individually in saran wrap and freeze. When ready to serve, a few hours before, unwrap immediately out of the freezer and place on a plate to thaw. Serve then or place in refrigerator till ready to serve. Garnish with berries at serving.