Best Marsala Cake Recipes

TEARIMISS YOU: VANILLA RUM CAKE SOAKED WITH COFFEE RUM SYRUP AND WHIPPED CREAM MARSALA MASCARPONE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In the bowl of an electric mixer with the paddle attachment, whisk both flours, the granulated sugar, baking powder and salt until well combined. With the mixer on low speed, add the butter. Add the eggs, one at a time, scraping the bowl as needed. Add the milk, rum and vanilla, and mix for about a minute until well combined. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
• For the coffee rum syrup: Combine the hot coffee, granulated sugar and rum in a bowl and whisk until the sugar dissolves. Refrigerate until cool.
• For the frosting: In the bowl of an electric mixer with the whisk attachment, combine the whipping cream and marsala and whip until stiff peaks form. In another bowl, mix the mascarpone cheese and powdered sugar with a wooden spoon until well combined. Fold the mascarpone mixture into the whipped cream and refrigerate until use.
• To assemble: Use a pastry brush to soak the cupcakes with the rum coffee syrup, soaking twice. Top with whipped cream marsala mascarpone frosting.

RASPBERRY CAKE WITH MARSALA, CRèME FRAîCHE, AND RASPBERRIES

Steps:

• Position rack in center of oven and preheat to 400°F. Butter 10-inch-diameter springform pan. Whisk first 5 ingredients in medium bowl to blend. Combine Marsala and orange juice in small bowl. Beat 12 tablespoons butter and 1 cup sugar in large bowl until well blended. Beat in eggs, vanilla, and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions. Transfer batter to prepared pan. Sprinkle with 1 1/2 cups raspberries.
• Bake cake until top is gently set, about 20 minutes. Reduce oven temperature to 375°F. Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar. Continue baking until tester inserted into center of cake comes out clean, about 15 minutes. Cool in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature.
• Mix crème fraîche and 2 tablespoons sugar in small bowl. (Cake and crème fraîche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill crème fraîche mixture.) Cut cake into wedges. Top each with dollop of crème fraîche and fresh raspberries and serve.

STRAWBERRY-MARSALA CAKE

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.

MARSALA AND MASCARPONE MOUSSE WITH POUND CAKE AND BERRIES

Steps:

• Whisk sugar, 1/3 cup Marsala, and egg yolks to blend in large metal bowl. Set over pan of barely simmering water (do not allow bowl to touch water); whisk constantly until mixture thickens and thermometer registers 160°F, about 6 minutes. Place bowl over large bowl filled with ice; continue whisking until zabaglione cools, about 3 minutes.
• Whisk mascarpone to loosen in another large bowl; in 3 additions, foldin zabaglione. Whip cream, vanilla, and cinnamon in small bowl until soft peaks form; fold into zabaglione.
• Sprinkle pound cake strips with remaining 3 tablespoons Marsala. Arrange 4 strips in each of 6 goblets. Sprinkle a few raspberries over; top with 1/2 cup mousse. Sprinkle remaining raspberries over. Cover; chill 1 hour or overnight.

CHOCOLATE MARSALA CAKE

Steps:

• Spray a 20cm round cake tin with cooking spray and line with non-stick baking paper.
• Preheat oven to 180 C / 350°F.
• Place all ingredients into bowl of electric mixer.
• Beat on slow until everything is combined, then increase speed to medium and beat for 3 minutes.
• Pour into tin.
• Bake for 40 minutes or until a skewer inserted comes out clean.

DARK CHOCOLATE CAKE WITH MARSALA PEARS

Steps:

• Preheat the oven to 180°C. Clean, peal and core the pears with a corer tool, put them in a sauce pan in vertical position and cook them with the apple juice and drizzle with the Marsala. Cook until soft. Keep one of them with the stalk. In a large bowl over some simmering water, melt the chocolate and than add 80g of butter mix until smooth and the chili. Meanwhile, in a bowl whisk the 4 eggs white with a table spoon of the sugar until stiff. In an another bowl mix together, the 4 egg yolks and the left butter and sugar until smooth. Let the chocolate cool down a little than add to the egg´s yolk mix. Whisk until the chocolate will be well incorporate. Now add the flour, the baking powder, the salt, and whisk it. Add the eggs white and stir gently. Cut in a half 3 of the 4 pears. Cover the surface of a springform pan (25cm diameter) with butter. Put all the final mix into the pan, place the pears in circle and the whole pear with the stalk in the middle. Sprinkle the surface with the hazelnuts. Cover the pear in the middle with the aluminum foil and bake the cake for 40 minutes.

MARSALA WALNUT CAKE

Steps:

• 1 Place the rack in the center of the oven. Preheat the oven to 350°F. Grease a 9 × 2-inch round baking pan. 2 In a bowl, stir together the flour, baking powder, and salt. 3 In a large bowl, with an electric mixer on medium speed, beat the eggs until foamy, about 1 minute. Gradually add the sugar and continue beating until thick and pale yellow. Beat in the oil and Marsala. Fold in the dry ingredients until blended. Stir in the walnuts. 4 Scrape the batter into the prepared pan. Bake 40 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. 5 Cool the cake in the pan on a wire rack 10 minutes. Invert the cake onto a cooling rack and let cool completely. Sprinkle with confectioner's sugar before serving. Store covered with an inverted bowl at room temperature up to 3 days. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MARSALA CAKE

Steps:

• Prepare a spring-form tin by lightly greasing and lining sides with foil.
• Dissolve gelatine in boiling water.
• Cut Jam Roll into approx 1" sized pieces.
• Beat the condensed milk until it doubles in volume and add sugar.
• Keep beating, add Marsala and gelatine.
• Fold in the cut up jam roll.
• Pour mixture into tin and smooth out.
• Refridgerate until set or overnight.
• Remove from tin and decorate with whipped cream and grated chocolate.