- 12g unsalted butter, for greasing ramekins
- 2 eggs, separated
- 170ml reduced fat buttermilk
- 2 tbsps lemon juice
- 1 tbsp lemon zest
- 35g plain flour
- 150g caster sugar
- ¼ tsp salt
- 125g fresh blackberries
- 125g fresh blueberries
- 125g fresh raspberries
- 2 tbsps icing sugar
Method:Preheat 170 ° / 3 C gas oven. Butter and lightly sugar four ramekins, each about the size of a cup.
In a mixer, egg yolks, buttermilk, lemon juice and add lemon zest and beat until well combined. Reduce speed to low and flour, sift sugar and salt. Continue mixing until combined.
Beat egg whites until you get stiff peaks then gently fold them together, a little at a time, mixing to combine the two. Ramekins are divided equally between the bake in a water bath, set the ramekins in a roasting tray and fill with water halfway up sides of dishes.
Bake for 60 minutes, until tops spring back when gently pressed and the cake is a nice golden brown color. Allow to cool slightly, then carefully invert on a plate.
Serve with fresh berries and dust with icing sugar.
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