Warm almond lemon pudding with blackberry swirl and crisp topping
An original, comforting dessert: a soft almond and lemon pudding baked until tender, with a lightly spiced blackberry swirl and a crisp almond sugar topping. Best served warm.
Ingredients
- 180 g fresh or frozen blackberries (for the remolino)
- 90 g sugar (divided)
- 15 ml lemon juice (freshly squeezed)
- 1 g ground cinnamon (for the moras)
- 90 g unsalted butter, melted (more extra for engrasar)
- 120 g almond flour (fina)
- 70 g all-purpose flour (tamizada)
- 4 g baking powder
- 1 g salt
- 2 unit eggs (at room temperature)
- 160 g plain Greek yogurt
- 2 g lemon zest (finely grated)
- 5 ml vanilla extract
- 25 g sliced almonds (for the cobertura)
- 20 g brown sugar (for the cobertura)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 180 °C / 350 °F. Lightly grease an approximately 20 cm / 8-inch baking dish with a little butter.
- 2
2. In a small saucepan, combine the blackberries, 25 g sugar, lemon juice, and ground cinnamon. Cook over medium heat for 4 to 5 minutes, stirring gently, until the fruit softens and releases its juices. Lightly mash with a spoon and let cool for 5 minutes.
- 3
3. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
- 4
4. In another bowl, beat the eggs with the remaining 65 g sugar until the mixture looks slightly foamy. Stir in the melted butter, Greek yogurt, lemon zest, and vanilla extract.
- 5
5. Add the dry ingredients to the wet ingredients and mix just until combined, without overbeating.
- 6
6. Pour the batter into the greased dish. Spoon the blackberry mixture over the top and drag the tip of a knife through it to create swirls.
- 7
7. Mix the sliced almonds with the brown sugar and sprinkle this topping over the surface of the pudding.
- 8
8. Bake at 180 °C / 350 °F for 30 to 35 minutes, or until the top is golden and the center is just set. A tester inserted into the batter, avoiding the fruit, should come out with tender crumbs.
- 9
9. Let rest for 10 minutes before serving so the pudding can finish setting. Serve warm as is or spooned into portions.
Chef tips
If using frozen blackberries, there is no need to thaw them; just cook them 1 extra minute. For a shinier finish, sprinkle a little sugar on top right after baking.
Substitutions
You can substitute the blackberries with raspberries or blueberries. Greek yogurt can be replaced with sour cream in the same amount. For a brighter citrus flavor, add a little more lemon zest.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
