copyright Bettina Network, inc. 2012<\/p>\n
A guest wrote to us with the following request:<\/em><\/strong><\/p>\n “We had the perfect breakfast dessert at one of your homes. \u00a0It was called a “Lemon Pudding Cake”. \u00a0Could we have the recipe? \u00a0Didn’t think of asking the host family for the recipe until we got home and destressed from the trip. \u00a0Would you believe one of the highights was that cake!”<\/em><\/p>\n The recipe as it was given to us:<\/strong><\/em><\/p>\n 2 eggs, separated (eggs laid by organic, free range chickens)<\/p>\n 2\/3 cups milk (organic milk – preferably raw, organic milk)<\/p>\n 1 teaspoon lemon rind (organically grown lemons)<\/p>\n 1\/4 cup lemon juice( from organically grown lemons)<\/p>\n 1\/4 cup flour (organic, stoneground, whole wheat)<\/p>\n 1 cup sugar (organic, turbinado sugar)<\/p>\n 1\/4 teaspoon salt (himalayan salt)<\/p>\n Please make all of the above ingredients organic. \u00a0We think that is the secret to many of the dishes served in the Bettina Network. \u00a0The difference in taste is amazing.<\/p>\n Set the oven at 350 degrees and bake for 45 to 50 minutes.<\/p>\n Bea egg whites until stiff<\/p>\n beat egg yolks slightly, add milk, lemon rind and juice to egg yolks<\/p>\n Mix flour, sugar, salt and add to egg yolk mixture<\/p>\n Fold this into egg whites and pour into baking pan.Serve warm or cold<\/p>\n This will be cake with a pudding inside, which is great with coffee or tea at the end of \u00a0breakfast, especially if you want to sit and talk and enjoy the last vestiges of a great meal.<\/p>\n ________________________________________________________________<\/p>\n