Zutaten für Raspberry Cake With Marsala Crme Frache
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Baking Soda
- Ground Nutmeg
- 1/2 cup Marsala wine
- Fresh Orange Juice
- Unsalted Butter
- 2 tablespoons granulated sugar, for crème fraîche
- 4 large eggs
- Vanilla Extract
- 1 teaspoon grated lemon zest
- Fresh Raspberries
- Creme Fraiche
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Zubereitung von Raspberry Cake With Marsala Crme Frache
- Preheat oven to 400°F (200°C). Grease and flour a 10-inch springform pan.
- In a medium bowl, whisk together 2 cups flour, baking powder, and salt.
- In a small bowl, combine Marsala wine and orange juice.
- In a large bowl, cream together 1 cup softened butter and 1 cup sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract and lemon zest.
- Gradually add the dry ingredients and the Marsala mixture to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan.
- Gently toss 1 1/2 cups raspberries with 2 tablespoons of flour to prevent sinking. Sprinkle these over the batter.
- Bake for 20 minutes at 400°F (200°C).
- Reduce oven temperature to 375°F (190°C). Dot the top of the cake with 2 tablespoons of butter and sprinkle with 2 tablespoons of sugar.
- Continue baking for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before releasing the sides of the springform pan.
- Transfer the cake to a wire rack to cool completely.
- In a small bowl, gently whisk together 1 cup crème fraîche and 2 tablespoons of sugar.
- Once the cake is completely cool, slice into wedges and top each with a dollop of crème fraîche and fresh raspberries.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
113g
Fat
107g
Carbs
16g
