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Claire Saffitz Blood Orange Pudding Cake Recipe | Dessert Person

I’ve been captivated by the idea of a pudding cake ever since I saw a recipe for one by the pastry chef Kristen Murray of Maurice luncheonette in Portland, Oregon, many years ago. Prepared more like a soufflé than a cake, it’s a mixture of citrus juice, dairy, egg yolks, and flour, lightened with beaten egg whites and baked in a water bath.

Blood Orange Pudding Cake Ingredients:

Butter for the baking dish

2⁄3 cup fresh blood orange juice (5.3 oz / 150g), from 4 medium or 3 large blood oranges

1⁄2 cup plain whole-milk Greek yogurt (4.2 oz / 120g), at room temperature

1⁄3 cup fresh lemon juice (2.7 oz / 77g)

1 teaspoon finely grated blood orange zest

2⁄3 cup plus 2 tablespoons sugar (5.6 oz / 158g)

5 large eggs (8.8 oz / 250g), whites and yolks separated, at room temperature

4 tablespoons unsalted butter (2 oz / 57g), melted and cooled

1⁄2 cup all-purpose flour (2.4 oz / 68g)

1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt

4 medium blood oranges, for serving