Orange Poppy-Seed Cake with Berries and Crème Fraîche Recipe

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Orange Poppy-Seed Cake with Berries and Crème Fraîche
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Ingredients
19
Count
Nutrition
5317
Calories
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Ingredients:

Directions:

  1. 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 the cake in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean.
  2. 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.
  3. 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.
  4. 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 crème fraîche.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5317.42 Kcal (22263 kJ)
Calories from fat 3087.16 Kcal
% Daily Value*
Total Fat 343.02g 528%
Cholesterol 1530.01mg 510%
Sodium 3742.03mg 156%
Potassium 1996.42mg 42%
Total Carbs 505.75g 169%
Sugars 215.91g 864%
Dietary Fiber 20.03g 80%
Protein 78.56g 157%
Vitamin C 131.3mg 219%
Vitamin A 3.4mg 114%
Iron 33.5mg 186%
Calcium 1202.1mg 120%
Amount Per 100 g
Calories 247.23 Kcal (1035 kJ)
Calories from fat 143.54 Kcal
% Daily Value*
Total Fat 15.95g 528%
Cholesterol 71.14mg 510%
Sodium 173.99mg 156%
Potassium 92.82mg 42%
Total Carbs 23.51g 169%
Sugars 10.04g 864%
Dietary Fiber 0.93g 80%
Protein 3.65g 157%
Vitamin C 6.1mg 219%
Vitamin A 0.2mg 114%
Iron 1.6mg 186%
Calcium 55.9mg 120%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 134.1
    Points
  • 149
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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