So my dearest sis in law A made me a part of an online cookbook lovers group and I cant thank her enough. It was just what I needed to positively channel my love for cookbooks. Its a close knit group with some members owning more than 300+ food books and that is so inspiring ! We are to choose one book every two months from the Piglet list and read, cook and discuss our way through it. The very first book we picked up is the wonderful ‘My Kitchen Year’ by Ruth Reichl. Ruth not only shares her favourite recipes but also her life story and how food became her anchor to overcome some difficult times. Food to me is something that comforts me, engulfs me in warm memories and take me closer to my family, to my mother, who has been a single point inspiration when it comes to cooking. She always fed with love and that reflected in her cooking, in the dishes she made .
Ruth Reichl’s recipes are easy and something that can be whipped up in your kitchen. Mostly staples but some with her interesting spins. It was quite hard for me to pick up one recipe and I ended up book marking quite a few. This one I am sharing here is something I made as an easy dessert and everyone at home loved it. Its a cross between a light cake and a fluffy pudding, with that lemony tang, quite refreshing .
As a part of this book club, we will be picking up a lot of interesting books and I will be sharing some very interesting recipes with you all , so stay tuned and until them enjoy this recipe.
- Lemon - 2 large - I used 1 gondhoraj and 1 yellow lime
- Eggs - 3 nos
- Milk - 1½ cup
- Sugar - ¾th cup
- salt - a pinch
- Flour - ¼th cup
- First of all zest the lemon and squeeze the juice. Keep aside.
- Next carefully separate the eggs.
- Put the egg whites in a clean and dry bowl.
- Keep the yolks in another bowl. Add the lemon juice and zest to the yolks.
- Whisk the milk into the lemon mixture, and slowly add a half cup of sugar, pinch of salt and a quarter cup of the flour.
- Beat the egg whites until they hold soft peaks. Beat in a quarter cup more sugar, continuing until the whites turn sleek and glossy.
- Whisk a quarter of the whites into the yolk mixture, then gently fold in the rest of the whites.
- Pour into a deep dish baking tray. You can also use ramekins like I did.
- Put the baking dish on another tray and pour some hot water on the tray.
- Bake for about 45 mins, in steam bath, until the cake is puffed and golden but still soft at the centre.
- Serve warm.