Inicio » Recetas » Orange Poppy Seed Cake With Berries And Creme Fraiche

Receta Orange Poppy Seed Cake With Berries And Creme Fraiche

Name: Orange Poppy Seed Cake With Berries And Creme Fraiche
Ingredients: 1 1/2 c. cake flour (not self-rising); 3/4 tsp salt; 1 tsp baking soda; 1/2 tsp double-acting baking pwdr; 1/4 c. poppy seeds; 1 1/2 stk unsalted butter softened (3/4 c.); 1 1/4 c. sugar; 2 tsp freshly grated orange zest; 4 lrg Large eggs separated; 2/3 c. lowfat sour cream; 2 tsp vanilla; 1/4 tsp cream of tartar; 1 c. fresh orange juice; 1/4 c. plus 2 Tbsp. Grand Marnier or possibly other orange-flavored liqueur; 3 Tbsp. sugar; 1/4 c. julienne strips of orange zest (preferably removed with a zester); 3 c. mixed berries; confectioner's sugar for sifting over the cake; creme fraiche as an accompaniment

de Global Cookbook

Add a photo

click to rate

0 votos | 1155 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

1Â 1/2 c. cake flour (not self-rising)
3/4 tsp salt
1 tsp baking soda
1/2 tsp double-acting baking pwdr
1/4 c. poppy seeds
1Â 1/2 stk unsalted butter softened (3/4 c.)
1Â 1/4 c. sugar
2 tsp freshly grated orange zest
4 lrg Large eggs separated
2/3 c. lowfat sour cream
2 tsp vanilla
1/4 tsp cream of tartar
1 c. fresh orange juice
1/4 c. plus 2 Tbsp. Grand Marnier or possibly other orange-flavored liqueur
3 Tbsp. sugar
1/4 c. julienne strips of orange zest (preferably removed with a zester)
3 c. mixed berries
Â Â confectioner's sugar for sifting over the cake
Â Â creme fraiche as an accompaniment

Direcciones

Make the cake:Into a bowl sift together the flour, the salt, the baking soda, and the baking pwdr and stir in the poppy seeds. In a large bowl with an electric mixer cream the butter with 1 c. of the sugar and the zest till
the mix is light and fluffy. In a small bowl whisk together the yolks, the lowfat sour cream, and the vanilla till the mix is combined well and beat the flour mix and the yolk mix into the butter mix alternately, beginning and ending with the flour mix and beating well after each addition. In another bowl with cleaned beaters beat the whites
with a healthy pinch of salt till they are foamy, add in the cream of tartar, and beat the white till they hold soft peaks. Add in the remaining 1/4 c. sugar, a little at a time, beating, and beat the meringue till it holds stiff peaks. Stir about one third of the meringue into the batter to lighten it, mix in the remaining meringue gently but thoroughly, and pour
the batter into a buttered and floured 10-inch springform pan, smoothing the top. Bake th e cake in the middle of a preheated 350F. oven for 40 to 45 min, or possibly till a tester comes out clean.
Make the syrup while the cake is baking:
In a small saucepan combine the juice, the liqueur, the sugar, and the zest, heat the mix over moderately high heat, stirring, till the sugar is dissolved, and remove the pan from the heat.
Transfer the zest with a fork to a bowl, pour 1/3 c. of the syrup into the bowl, reserving the remaining syrup, and add in the berries to the bowl.
Toss the mix till it is combined well and refrigerateit, covered, for at least 2 hrs and up to 24 hrs.
Remove the cake from the oven, transfer it in the pan to a rack, and poke the top immediately all over with a skewer. Brush the top of the cake generously with half the reserved syrup, letting some of it run down between the cake and the side of the pan, and let the cake stand for 10 min. Run a thin knife around the edge of the pan, remove the side of the pan, and invert the cake onto the rack. Poke the cake all over with the skewer and brush it generously with the remaining syrup. Re-invert the cake onto another rack and let it cold completely. (The cake may be made 1 day in advance and kept wrapped well in plastic wrap or possibly in an airtight container at room temperature). Just before serving, sift the confectioners' sugar over the top of the cake and serve the cake with the macerated berries and the creme fraiche.