Raspberry Cake with Marsala Crme Frache
Indulge in the perfect balance of tangy fruit and luxurious cream with this Raspberry Cake with Marsala Crème Fraîche. This delightful dessert features a moist, buttery cake studded with fresh raspberries, offering bursts of tartness in every bite. The star of the recipe is the rich and velvety Marsala crème fraîche, whipped together with a hint of powdered sugar, aromatic lemon zest, and a splash of Marsala wine, adding a sophisticated flavor profile to the dish. Quick to prepare and ready in under an hour, this cake is an elegant choice for gatherings, special occasions, or an indulgent treat. Serve it with a dollop of the crème fraîche, garnished with extra raspberries and fresh mint leaves, for a stunning presentation. Perfect keywords for search: raspberry cake, Marsala wine dessert, crème fraîche recipes, elegant dessert ideas, fresh raspberry cake.
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 200 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 115 grams unsalted butter, softened
- 2 eggs, large
- 1.5 teaspoons vanilla extract
- 120 milliliters whole milk
- 150 grams fresh raspberries
- 240 grams crème fraîche
- 30 milliliters Marsala wine
- 15 grams powdered sugar
- 1 teaspoon lemon zest
- 50 grams extra raspberries for garnish
- 10 pieces mint leaves for garnish (optional)
Instructions
Preheat your oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan, or line it with parchment paper.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the raspberries into the batter using a spatula, being careful not to break them apart too much.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the Marsala crème fraîche. In a medium bowl, whisk together the crème fraîche, Marsala wine, powdered sugar, and lemon zest until smooth. Refrigerate until ready to use.
Once the cake is completely cooled, transfer it to a serving plate. Serve slices of the cake with a dollop of Marsala crème fraîche on the side.
Garnish with extra fresh raspberries and mint leaves, if desired. Enjoy!
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 30.7 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 149 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
