ORANGE POPPYSEED CAKE WITH ESSENCIA SABAYON AND FRESH RASPBERRIES

Poppyseed Cake:
6 oz. unsalted butter, softened
1-1/4 cup granulated sugar
1 Tbsp finely chopped orange zest
4 eggs, separated
2/3 cup sour cream
2 tsp. vanilla
1-1/2 cups cake flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup poppyseeds
1/2 tsp. cream of tartar

Preheat oven to 350 degrees. Butter and flour 10" springform pan. Sift together flour, baking soda, baking powder and salt . Sir in poppyseeds and set aside. Stir together egg yolks, sour cream and vanilla and set aside.

Beat butter with 1 cup sugar and orange zest until light and fluffy. Add dry ingredients and egg yolk mixtuee alternately beginning and ending with dry ingredients.

Beat egg whites on low speed with cream of tartar until frothy. Increase speed to medium high and gradually add remaining sugar until stiff, shiny peaks form. Stir one third of the whites into the batter to lighten it and then gently fold in the remaining whites.

Pour the batter into the prepared pan and bake for 35-40 minutes or until golden brown and a toothpick inserted in the center of the cake comes out clean. Remove cake from oven and transfer to a rack.

Orange Syrup:
1/2 cup fresh orange juice
1/2 cup Essencia wine
1/2 cup granulated sugar
3 cups fresh raspberries

Combine orange juice, Essencia and granulated sugar in saucepan. Cook over medium heat to dissolve sugar. Transfer 1/4 cup to a medium size bowl, let cool and toss with raspberries.

After removing cake from oven immediately poke in several places with a skewer. Brush generously with orange syrup and let stand 10 minutes. Invert cake onto rack, poke with skewer and brush with remaining syrup. Re-invert cake and let cool completely. Dust with powdered sugar and serve with Essancia Sabayon and raspberries.

Essencia Sabayon:
6 egg yolks
3/8 cup sugar
3/4 cup Essencia wine
3/4 cup heavy cream

Whisk yolks and sugar in metal bowl. Gradually whisk in Essencia. Set bowl over saucepan of simmering water and whisk until thick and a candy thermometer registers 160 degrees. Transfer to a large bowl and refligerate covered until cold. Whip cream to soft peaks and fold into sabayon.