• Raspberry Cake With Marsala Creme Fraiche And Raspberries

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Raspberry Cake With Marsala Creme Fraiche And Raspberries


Bon Appétit, June 2002


Prep: 45 minutes Total: 5 hours 45 minutes (includes chilling time)


Makes 10 servings.

1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/2 cup Marsala
1/4 cup fresh orange juice
14 tbsps (1 3/4 sticks) unsalted butter, room temperature
1 cup plus 4 tbsps s

Cooking Instructions
Step 1 Position rack in center of oven and preheat to 400F. 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.
Step 2 Bake cake until top is gently set, about 20 minutes. Reduce oven temperature to 375аF. 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.
Step 3 Mix crme frache and 2 tablespoons sugar in small bowl. (Cake and cr讨me frache mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill crme frache mixture.) Cut cake into wedges. Top each with dollop of crme frache and fresh raspberries and serve.