ORANGE POPPY-SEED CAKE WITH BERRIES AND CREME FRAICHE

The syrup used here is also available as a standalone recipe: Orange-Grand Marnier Syrup.

Ingredients

For the cake

• 1 1/2 cups (360 ml) flour
• 3/4 teaspoon (4 ml) salt
• 1 teaspoon (5 ml) baking soda
• 1/2 teaspoon (2.5 ml) double-acting baking powder
• 1/4 cup (60 ml) poppy seeds
• 1 1/2 sticks (3/4 cup (960 ml)) unsalted butter, softened
• 1 1/4 cups (300 ml) sugar
• 2 teaspoons (10 ml) freshly grated orange zest
• 4 large eggs, separated
• 2/3 cup (160 ml) sour cream
• 2 teaspoons (10 ml) vanilla
• 1/4 teaspoon (1 ml) cream of tartar

For the syrup

• 1 cup (240 ml) fresh orange juice
• 1/4 cup (60 ml) plus 2 tablespoons (30 ml) Grand Marnier or other orange-flavored liqueur
• 3 tablespoons (45 ml) sugar
• 1/4 cup (60 ml) julienne strips of orange zest (preferably removed with a zester)
• 3 cups (720 ml) mixed berries
• confectioner's sugar for sifting over the cake
• crème fraîche as an accompaniment

Method

1. To make the cake, sift together the flour, salt, baking soda, and baking powder into a bowl, then stir in the poppy seeds.
2. In a large bowl with an electric mixer, cream the butter with 1 cup (240 ml) of the sugar and the zest until the mixture is light and fluffy.
3. In a small bowl, whisk together the yolks, sour cream, and vanilla until well combined. 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.
4. 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 whites until they hold soft peaks. Add the remaining 1/4 cup (60 ml) sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks.
5. Stir about one third of the meringue into the batter to lighten it, fold in the remaining meringue gently but thoroughly, then pour the batter into a buttered and floured 10-inch (25 cm) springform pan, smoothing the top.
6. Bake the cake in the middle of a preheated 350°F (175°C) oven for 40 to 45 minutes, or until a tester comes out clean.
7. To make the syrup while the cake is baking, combine the juice, liqueur, sugar, and zest in a small saucepan. Heat the mixture over moderately high heat, stirring, until the sugar is dissolved, then remove the pan from the heat.
8. Transfer the zest with a fork to a bowl. Pour 1/3 cup (80 ml) of the syrup into the bowl, reserving the remaining syrup, and add the berries to the bowl. Toss the mixture until well combined and chill it, covered, for at least 2 hours and up to 24 hours.
9. Remove the cake from the oven, transfer it in the pan to a rack, and immediately poke the top all over with a skewer.
10. 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.
11. 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.
12. 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.)
13. 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.