Behind the Recipes
Lemon Soufflé Cake with Orange Syrup by Chef Roberto Alicea
Makes 4 servings
INGREDIENTS:
For the Pancake Batter:
4 cups buttermilk
10 eggs, separated
1 oz. lemon juice
1 oz. lemon zest
1 tbsp. vanilla extract
1/2 cup melted butter
4 cups all-purpose flour
1 tbsp. baking powder
1 cup granulated sugar
1 pinch salt
For the Orange Syrup:
1/4 qt. butter
1 qt. orange peel
2 qt. maple syrup
1/2 cup poppy seeds
PREPARATION:
1. Start by preparing the orange syrup by blanching the orange peel in a pot of boiling water.
2. In a large skillet over medium-high heat, add the butter and heat until melted. Sauté the orange peels for 2-3 minutes, then deglaze the pan with maple syrup.
3. Add the poppy seeds and simmer for about 5 more minutes.
4. Make the cake batter by creaming the egg yolks with the sugar until it becomes thick and smooth with a pale yellow color.
5. Add the rest of the wet ingredients, except the egg whites, and stir gently to combine.
6. Sift together the flour, baking powder and salt, then slowly stir into the batter until just combined.
7. In a separate bowl, beat the egg whites until they create stiff peaks. Gently fold the beaten whites into the batter, then bake at 350 degrees until golden brown.
8. Top with the orange syrup, dust with powdered sugar and serve warm.
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