Raisin Marmellata
Combine Vin Santo, lemon zest and juice, Grand Marnier, salt, and cup water inside a medium bowl scrape in seeds from vanilla bean and add in pod. Put aside.
Bring granulated sugar and cup water to some boil in a tiny saucepan over medium-high temperature, stirring to dissolve sugar. Boil, swirling pan from time to time and brushing lower sides having a wet pastry brush, until caramel turns an in-depth amber color, 10–12 minutes. Remove from heat and thoroughly add reserved Vin Santo mixture (caramel is very hot and can bubble intensely), departing vanilla pod behind. The caramel will firm up after liquid is added return pan to medium heat and prepare, stirring frequently, until smooth, about a few minutes.
Pour sauce over raisins and let stand until raisins are plump, about twenty minutes.
DO AHEAD: Marmellata can be created 7 days ahead. Let awesome cover and chill.
Cake and set up
Preheat oven to 350°. Coat a 9”-diameter cake pan with nonstick spray and line having a round of parchment paper coat parchment. Whisk flour, baking powder, sodium bicarbonate, and salt inside a medium bowl.
Whisk eggs and granulated sugar inside a large bowl, simply to blend. Whisk in oil, milk, and Madeira. Whisk in dry ingredients until batter is smooth. Scrape into prepared pan smooth top.
Bake until golden brown along with a tester placed into the middle of the wedding cake arrives clean, 40–45 minutes. Let cake awesome on the wire rack before turning out.
Dust with powdered sugar and serve having a spoonful of marmellata and whipped crme frache.
- Recipe by L’Artusi, New york city
- Photograph by Alex Lau
