Wine Cake with Macerated Strawberries
Concord-grape wine a traditional part of the Passover feast gives this
delightful spongecake a fruity, almost floral note.
Yield: Makes 8 servings
Active Time: 35 min
Total Time: 2 hr
For cake:
1/2 cup matzo cake meal
1/2 cup potato starch
1/4 teaspoon salt
2/3 cup medium-dry Concord-grape wine
3 tablespoons fresh lemon juice
6 large eggs, separated, at room temperature for 30 minutes
1 1/2 teaspoons finely grated fresh lemon zest
1 1/4 cups granulated sugar
For strawberries
2 lb strawberries (2 qt), trimmed and quartered (6 cups)
1/4 cup medium-dry Concord-grape wine
4 teaspoons granulated sugar
Special equipment: a 10-inch tube pan (4 1/2 inches deep) with removable bottom
Passover confectioners sugar
Make cake:
Put oven rack in middle position and preheat oven to 350°F.
Whisk together matzo cake meal, potato starch, and salt in a bowl. Stir
together wine and lemon juice in another bowl or a glass measure.
Beat yolks in a large bowl with an electric mixer at medium-high speed until
smooth, then add zest. Add 1 cup sugar gradually, beating, and beat until
mixture is very thick and pale, 2 to 3 minutes.
With mixer at low speed, add half of matzo cake meal mixture to yolks, then all
of wine mixture. Add remaining matzo meal mixture, mixing until just combined.
Beat whites with a pinch of salt in another bowl with cleaned beaters at medium
speed until they hold soft peaks. Add remaining 1/4 cup sugar a little at a
time, beating, and beat until whites just hold stiff peaks. Fold one fourth of
whites into yolk mixture to lighten, then fold in remaining whites gently but
thoroughly.
Pour batter into ungreased tube pan and rap pan firmly three times on work
surface to eliminate any large air bubbles.
Bake spongecake until top is golden and springs back when it is pressed gently,
35 to 40 minutes. Immediately turn pan upside down on a rack and cool
completely, about 1 hour. Run a knife around inner and outer edges of cake to
loosen, then remove from pan.
Macerate strawberries:
While cake cools, gently stir together strawberries, wine, and sugar until
sugar is dissolved, then let stand at least 30 minutes.
Dust cake with Passover confectioners sugar and serve with strawberries.
Cooks' notes:
·Cake can be made 1 day ahead, cooled and removed from pan, then kept, covered
with foil, at room temperature.
·If you can't find matzo cake meal, finely grind regular matzo meal in a
blender or coffee/spice grinder.
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