30
Butter, for coating, plus 2 oz. melted
Sugar, for coating, plus 1/2 cup
1/2 pint raspberries
3 eggs, separated
1/2 teaspoon vanilla extract
1 lemon, zested
1 1/4 cups buttermilk
1 1/4 cups our
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 - 4 tablespoons sugar
1 cup yogurt
Butter and sugar ramekins, place 5 or 6 berries in each one. With a
hand mixer, whip the yolks with 1/2 cup sugar until light and uffy. Mix in
the vanilla, melted butter, lemon zest, and buttermilk. Stir the dry
ingredients together and slowly mix them into the yolks. In a separate
bowl, whip the whites until stiff then fold them into the batter. Pour the
batter into the prepared molds lling almost to the top. Fill water
reservoir to MAX. Place cups in Steamer Baskets, cover with foil.
Steam for 30 minutes. Remove from the Digital Steamer and let set 5
minutes before turning the cakes out.
Mash the remaining raspberries with 1 to 2 tablespoons of
sugar to make a rough puréed mash. Stir 2 tablespoons sugar into
the yogurt.
Serve yogurt and raspberry purée with cakes.
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