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Orange Poppy-seed Cake With Berries And Creme Fraiche

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CATEGORY CUISINE TAG YIELD
Grains, Eggs, Dairy May 1992 1 Servings

INGREDIENTS

1 1/2 c Cake flour, not
self-rising
3/4 t Salt
1 t Baking soda
1/2 t Double-acting baking powder
1/4 c Poppy seeds
1 1/2 Sticks unsalted butter
softened 3/4 cup
1 1/4 c Sugar
2 t Freshly grated orange zest
4 Eggs, separated
2/3 c Sour cream
2 t Vanilla
1/4 t Cream of tartar
1 c Fresh orange juice
1/4 c Plus 2 tablespoons Grand
Marnier or other
orange-flavored liqueur
3 T 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

INSTRUCTIONS

Make the cake:  Into a bowl sift together the flour, the salt, the
baking soda, and  the baking powder and stir in the poppy seeds. In a
large bowl with  an electric mixer cream the butter with 1 cup of the
sugar and the  zest until the mixture is light and fluffy. In a small
bowl whisk  together the yolks, the sour cream, and the vanilla until
the mixture  is combined well and beat the flour mixture and the yolk
mixture into  the butter mixture alternately, beginning and ending with
the flour  mixture and beating well after each addition. In another
bowl with  cleaned beaters beat the whites with a pinch of salt until
they are  foamy, add the cream of tartar, and beat the white until they
hold  soft peaks. Add the remaining 1/4 cup sugar, a little at a time,
beating, and beat the meringue until it holds stiff peaks. Stir about
one third of the meringue into the batter to lighten it, fold 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
minutes, or until 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 mixture over moderately high heat,
stirring, until the  sugar is dissolved, and remove the pan from the
heat.  Transfer the zest with a fork to a bowl, pour 1/3 cup of the
syrup  into the bowl, reserving the remaining syrup, and add the
berries to  the bowl. Toss the mixture until it is combined well and
chill it,  covered, for at least 2 hours and up to 24 hours.  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 minutes. 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 cool  completely. (The
cake may be made 1 day in advance and kept wrapped  well in plastic
wrap or 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.
Gourmet May 1992  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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“Don’t put a question mark where God puts a period.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3249
Calories From Fat: 1326
Total Fat: 150.9g
Cholesterol: 1067.8mg
Sodium: 3682.1mg
Potassium: 1767.8mg
Carbohydrates: 420.7g
Fiber: 15.6g
Sugar: 364.4g
Protein: 38g


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