3 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 pound (2 sticks) very soft butter
1 cup sugar
Zest of one lemon
4 large eggs
3/4 cup milk
Raspberry Sauce Ingredients:
1/2 cup water
1/4 cup sugar
1 cup tangerine or orange juice
1 teaspoon arrowroot
3 six-ounce packages (6 cups) fresh raspberries
Chocolate Whipped Cream Ingredients
1 cup heavy cream, very cold
1/4 cup chocolate syrup
To make the cake: In a medium bowl, combine flour and baking powder. Set aside.
In a large mixing bowl, cream butter, sugar, and lemon zest together until well
blended. Add eggs one at a time, beating constantly until eggs are well blended
into mixture. Continue beating and pour in milk. Slowly add dry ingredients,
beating until incorporated, then beat at high speed for 1 minute. Scrape sides
of bowl and continue beating batter at high speed for another 2 minutes. Pour
batter into a 5"X 9" loaf pan lined with parchment paper.
Place loaf pan atop a small, inverted baking sheet with sides. Place in centre
of cooking grate, and cook for 50 to 60 minutes or until a toothpick inserted in
the cake’s centre comes out clean. Remove from grill and allow cake to rest in
the pan for 10 minutes, then invert onto a cooling rack.
To make the raspberry sauce: In a large saucepan, stir the water and sugar
together. Simmer for 5 to 8 minutes; remove from heat and cool for 10 minutes.
Whisk arrowroot into the tangerine juice until dissolved; pour slowly into the
sugar water. Return to a simmer and simmer for 10 minutes, whisking constantly.
Fold in the raspberries. Allow to marinate for 10 minutes.
Meanwhile, make the chocolate whipped cream. In a large mixing bowl, stir cream
and syrup together. Whip to soft peaks.
Place a slice of batter cake on a plate, top with raspberry sauce, and mound
with the chocolate whipped cream.Makes 8 servings.