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.
As it bakes, the egg whites rise to the surface and the batter miraculously separates into a light sponge on top and a curdlike layer on the bottom.
The typical all-lemon version is lovely, but here I use blood oranges for their vibrant color and sweet-tart flavor. You can leave the cake in the baking dish for serving, but I prefer to turn it out so the pudding layer is on top.
Serve it with fresh blood orange slices for a bright and light winter dessert.
- 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