Cooking Index - Cooking Recipes & IdeasRaspberry Cake With Marsala, Creme Fraiche, And Raspberries Recipe - Cooking Index

Raspberry Cake With Marsala, Creme Fraiche, And Raspberries

Raspberries are both baked in this tender, moist cake and served with it.

Courses: Dessert
Serves: 10 people

Recipe Ingredients

1 1/2 cups 93g / 3.3ozAll-purpose flour
1 teaspoon 5mlBaking powder
1 teaspoon 5mlSalt
1/4 teaspoon 1.3mlBaking soda
1/4 teaspoon 1.3mlGround nutmeg
1/2 cup 118mlMarsala
1/4 cup 59mlFresh orange juice
14 tablespoons 210mlUnsalted butter - (1 3/4 sticks) - room temperature
1 cup 198g / 7ozSugar - plus
4 tablespoons 60mlSugar
2 tablespoons 30mlEggs (large)
1 teaspoon 5mlVanilla extract
1 teaspoon 5mlGrated lemon peel
4 cups 948mlFresh raspberries
2 cups 474mlCrème fraîche or sour cream

Recipe Instructions

Position rack in center of oven and preheat to 400 degrees. Butter 10-inch-diameter springform pan. Whisk first 5 ingredients in medium bowl to blend. Combine Marsala and orange juice in small bowl.

Beat 12 tablespoons butter and 1 cup sugar in large bowl until well blended. Beat in eggs, vanilla, and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions. Transfer batter to prepared pan. Sprinkle with 1 1/2 cups raspberries.

Bake cake until top is gently set, about 20 minutes. Reduce oven temperature to 375 degrees. Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar. Continue baking until tester inserted into center of cake comes out clean, about 15 minutes. Cool in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature.

Mix crème fraîche and 2 tablespoons sugar in small bowl. (Cake and crème fraîche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill crème fraîche mixture.) Cut cake into wedges. Top each with dollop of crème fraîche and fresh raspberries and serve.

This recipe yields 10 servings.

Source:
Bon Appetit, June 2002

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