Fresh Raspberry Batter Cake

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Recipe By: Pastry Chef Ann-Marie Coniglio
  • PrepN/A |
  • TotalN/A |
  • Serves 10

Ingredients

  • For the cake:
    • 2-2/3 cups granulated sugar
    • 3-3/4 cups bread flour
    • 1 Tbsp baking powder
    • 1 tsp salt
    • I Tbsp. fresh orange zest
    • 1/2 each vanilla bean, scraped
    • 6 oz unsalted butter, cut into small pieces
    • 2 cups whole milk
    • 3 pts fresh raspberries
    • 10 Tbls water
    • 10 Tbls granulated sugar
    • as needed confectioners' sugar
  • For the sorbet:
    • 4 cups creme fraiche
    • 1-1/2 cups light corn syrup
    • 1/2 cup fresh lemon juice
    • 1/2 cup granulated sugar
    • pinch salt

Instructions

1. Heat oven to 350'F.
2. Combine sugar, flour, baking powder, salt, orange zest and vanilla bean in mixing bowl; beat with paddle at medium speed for 1 minute.
3. Add butter; beat until texture resembles cornmeal.
4. Add milk; beat until smooth; reserve.
5. Place a single layer of raspberries on bottom of 5 1/4" quiche dishes.
6. Spoon 6 oz. batter over each; spread evenly.
7. Sprinkle each with I Tbsp. water and I Tbsp. sugar.
8. Place dishes on sheet pans; bake until golden brown (about 25 minutes); remove from oven.
9. To serve, dust top of warm cakes with confectioners' sugar; place cake on plate; put quenelle of sorbet on tuile; garnish with raspberries.

Additional Notes

Combine and mix all ingredients in non-reactive bowl; transfer to ice cream maker; process according to manufacturer's instructions; transfer to airtight, non-reactive container; cover; freeze until needed.
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