Meyer Lemon, Lime and Quinoa Pudding Cakes

These little pudding cakes are different from the one I just shared. The lime really comes through here, so the flavour is more complex but also sharper than with just Meyer lemons (and there’s also nothing cheesy about them). These were in ramekins, but since my ramekins are bigger than the recommended size, I got 4 servings instead of 8. I did have to cook them longer, though, about 50 minutes total, until the inside was set properly (it’s probably not necessary if you don’t plan on unmolding them). These cakes are gluten-free, yet the crumb is closer to cake than to soufflé. Since gluten-free baking definitely works better when ingredients are measured in weight rather than in volume, that’s what I did – a good digital scale that you can tare while it’s on is a wonderful thing to have in any kitchen, but here, it’s a godsend. You only need one big Meyer lemon and 1 ½ limes to make this.



I got the recipe on Cannelle et Vanille. That particular post, I think, and the whole blog in general, really make me want to improve the quality of the photographs I take for Lactose-Free Girl. Presentation is definitely something I could have improved with this dish in particular. The main issue is that I don’t have enough light, though, but the Engineer and I have now set up a small work area that will give me a lot of light in the morning. I’m not sure how that will work schedule-wise, because let’s face it, I primarily cook to feed myself and my husband, not to take pictures. So if I cook for dinner and it’s dark, I’m just out of luck. But perhaps pictures can sometimes be delayed until the next morning in the case of individual dessert servings, for example. Don’t expect things to change right now, as I still have a few recipes I want to post with pictures I’ve already taken. But gradually, over the next few weeks and months, I’ll start working on my pictures. I might take fewer step-by-step pictures, too, because I now feel they just get in the way of the post! Anyway, on to the recipe.

2 egg, separated
185 grams whole lactose-free milk
½ tsp Meyer lemon zest
½ tsp lime zest
30 grams Meyer lemon juice
30 grams lime juice
100 grams sugar
25 grams quinoa flour
pinch salt



Preheat oven to 325 °F. Grease your ramekins (this makes enough for 8 4-oz ramekins, but I used 4 bigger ramekins that I think have a 6-oz capacity); place them in a baking dish.

In a medium bowl, combine the egg yolks, milk, lemon zest, lime zest, lemon juice and lime juice.

In a separate bowl, combine the sugar, salt and quinoa flour. Add the wet ingredients to the dry and whisk.

Whip the egg whites until medium peaks form. Fold a third of the egg whites into the batter. Add the rest and fold gently.

Pour the batter into the ramekins; fill them to the top. Pour hot water into the baking pan, enough to cover the ramekins half way. Bake for about 25 minutes (if using 8 ramekins) to 50 minutes (for 4 ramekins) or until set.