Raspberry Cake With Marsala Crme Frache Recette

Indulge in this exquisite Raspberry Cake with Marsala Crème Fraîche, a recipe inspired by Bon Appétit (June 2002). The heavenly combination of sweet raspberries and rich Marsala wine creates a moist and unforgettable cake. Lightly dusting the berries with flour prevents them from sinking, ensuring a beautiful, evenly distributed fruit throughout. Easily adaptable – substitute cherries or blueberries for raspberries, and Grand Marnier for Marsala if desired! Even frozen raspberries work perfectly (add 10-20 minutes to baking time). Prepare to be amazed!

Préparation 30 min

Cuisson 45 min

Calories 566.5 kcal

Protéines 10g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European Italian French American Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Desserts Fruit European Dinner Party Cakes Dietary Low In Something Berries Raspberries Brunch

Questions fréquentes

Combien de temps faut-il pour préparer Raspberry Cake With Marsala Crme Frache ?

Raspberry Cake With Marsala Crme Frache prend environ 75 minutes du début à la fin — environ 30 minutes de préparation et 45 minutes de cuisson.

Combien de calories contient Raspberry Cake With Marsala Crme Frache ?

Raspberry Cake With Marsala Crme Frache contient environ 566.5 calories par portion, avec environ 10 g de protéines, 16 g de glucides et 54 g de lipides.

De quels ingrédients ai-je besoin pour Raspberry Cake With Marsala Crme Frache ?

Les principaux ingrédients de Raspberry Cake With Marsala Crme Frache sont All Purpose Flour, Baking Powder, Salt, Baking Soda, Ground Nutmeg, Marsala. Consultez la liste complète avec les quantités ci-dessus.