STRAWBERRY-MARSALA CAKE
Joe Trivelli, the head chef of the River Café in London, has a recipe for an apple cake in his 2018 cookbook, "The Modern Italian Cook." It's simple to prepare but complex in flavor, because its batter includes vin santo and brown butter. Both the fruit and fortified wine are ingredients associated with Northern Italy. In Sicily, Marsala would be the spirit of choice; it has more depth than its counterpart thanks to a subtle savory quality, and is often used for macerating strawberries. It's a perfect pairing, improved upon when baked into this cake, especially when berries are in season.
Provided by Charlotte Druckman
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Brown the butter: Melt the 9 tablespoons butter in a small saucepan over medium heat, swirling it occasionally. As it melts, the butter will sizzle and foam. Continue cooking until the foam dissolves and the solids turn golden brown, about 5 minutes. (If the butter is spattering too much, reduce the heat a bit, and watch carefully to make sure it doesn't burn.) Remove it from the heat and allow it to cool.
- Heat the oven to 400 degrees. Grease a 9-inch square cake pan with butter, line it with parchment, then grease the parchment.
- Hull the strawberries and slice them lengthwise, 1/4-inch thick. Toss them in a bowl with 2 tablespoons superfine sugar and set aside while you prepare the batter. (If strawberries aren't in season and yours are underripe or less sweet than they should be, you may want to add 1 to 2 additional teaspoons superfine sugar.)
- In a large bowl, whisk the egg yolks and 5 tablespoons superfine sugar together until pale. Whisk in the browned butter (scraping to include the solids, if you like), then whisk in the Marsala until incorporated. In a medium bowl, combine the flour, baking powder and salt. Sift over the batter and gently whisk to combine, smoothing out the lumps as best as you can.
- Using a stand mixer fitted with the wire whip on medium speed, or an electric beater, or simply a whisk and a bowl, beat the egg whites until they form soft peaks. Slowly add the remaining 5 tablespoons superfine sugar while beating to form a shiny meringue with stiff peaks, 5 to 7 minutes. Gently fold 1/3 of the meringue mixture into the batter, followed by the rest, then fold in the strawberries, using a slotted spoon to add the berries to the batter, leaving any strawberry juices behind.
- Pour the batter into the prepared pan and bake until the top is golden and the cake is springy to the touch, 30 to 33 minutes.
- Dust with confectioners' sugar and serve right away with some freshly whipped cream or vanilla ice cream.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 6 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 93 milligrams, Sugar 23 grams, TransFat 1 gram
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Grace Roblox
[email protected]This cake is a keeper! I'll definitely be making it again and again.
Md Rafa hossin
[email protected]I'm not sure what went wrong, but my cake didn't turn out as well as I hoped. It was a bit dry and the frosting was too runny.
Joy Smith
[email protected]This cake was a bit too sweet for my taste, but my husband loved it. He said it was the perfect dessert after a heavy meal.
Sara Williams
[email protected]I made this cake for my daughter's birthday and she loved it! She said it was the best cake she's ever had.
shiva lal
[email protected]This cake is perfect for a summer party. It's light and refreshing, and the strawberries add a pop of color.
murtaza jamali
[email protected]I'm not a big fan of frosting, but the frosting on this cake is amazing. It's light and fluffy, and it doesn't overpower the cake.
lonlongnon jeannine Kouassi
[email protected]This cake is so moist and flavorful. I love the way the strawberries and marsala wine complement each other.
James Shields
[email protected]I've made this cake several times now and it's always a hit. It's the perfect cake for any occasion.
Sonia Torres
[email protected]This cake is a little time-consuming to make, but it's worth it. The end result is a delicious and impressive cake that's sure to wow your guests.
Koushik Roy
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Sk Ismai
[email protected]I had some trouble finding marsala wine, but it was worth the effort. The cake turned out great!
Samantha Phenix
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Asad Miah
[email protected]I love the combination of strawberries and marsala wine in this cake.
Tayyab Hussain
[email protected]This cake is perfect for a special occasion.
Roman Ram Roman Ram
[email protected]I'm definitely going to make this cake for my next potluck.
Joseph Devlin
[email protected]This cake looks amazing! I can't wait to try it.
Lester Alexander
[email protected]This cake is so easy to make, even for a beginner baker like me. I was worried about the marsala wine, but it didn't overpower the other flavors at all.
giyanu shinchuri
[email protected]I'm not usually a fan of fruit cakes, but this one changed my mind. The strawberries and marsala wine add a perfect balance of sweetness and tartness.
Muvimi Kids
[email protected]This cake was a hit at my dinner party! Everyone raved about the moist texture and the delicious strawberry-marsala flavor. I'll definitely be making it again.