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Ингредиенты
- 1Â 1/2 c. all-purpose flour
- 1 tsp baking pwdr
- 1 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp grnd nutmeg
- 1/2 c. Marsala
- 1/4 c. fresh orange juice
- 14 Tbsp. unsalted butter - (1 3/4 sticks) room temperature
- 1 c. sugar plus
- 4 Tbsp. sugar
- 2 lrg Large eggs
- 1 tsp vanilla extract
- 1 tsp grated lemon peel
- 4 c. fresh raspberries
- 2 c. creme fraiche or possibly lowfat sour cream
Инструкции
- 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 Tbsp. butter and 1 c. sugar in large bowl till well blended. Beat in Large eggs, vanilla, and lemon peel. Beat in Marsala mix in 2 additions alternately with flour mix in 3 additions. Transfer batter to prepared pan. Sprinkle with 1 1/2 c. raspberries.
- Bake cake till top is gently set, about 20 min. Reduce oven temperature to 375 degrees. Dot top of cake with 2 Tbsp. butter and sprinkle with 2 Tbsp. sugar. Continue baking till tester inserted into center of cake comes out clean, about 15 min. Cold in pan on rack. Release pan sides; transfer cake to platter. Cold to room temperature.
- Mix creme fraiche and 2 Tbsp. sugar in small bowl. (Cake and creme fraiche mix can be made 8 hrs ahead. Let cake stand at room temperature. Cover and refrigeratecreme fraiche mix.) Cut cake into wedges. Top each with dollop of creme fraiche and fresh raspberries and serve.
- This recipe yields 10 servings.
- Comments: Raspberries are both baked in this tender, moist cake and served with it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 10 servings | |
| Calories 381 | |
| Calories from Fat 235 | 62% |
| Total Fat 26.7g | 33% |
| Saturated Fat 15.87g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 445mg | 19% |
| Potassium 199mg | 6% |
| Total Carbs 28.77g | 8% |
| Dietary Fiber 3.6g | 12% |
| Sugars 10.39g | 7% |
| Protein 4.94g | 8% |
