Olive Oil Cake with Raisin Marmellata and Crème Fraîche

Preparation

1. Raisin Marmellata

   Step 1

   Combine Vin Santo, lemon zest and juice, Grand Marnier, salt, and ⅓ cup water in a medium bowl; scrape in seeds from vanilla bean and toss in pod. Set aside.

   Step 2

   Bring granulated sugar and ⅓ cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until caramel turns a deep amber color, 10–12 minutes. Remove from heat and carefully add reserved Vin Santo mixture (caramel is extremely hot and will bubble vigorously), leaving vanilla pod behind. The caramel will tighten up after liquid is added; return pan to medium heat and cook, stirring often, until smooth, about 5 minutes.

   Step 3

   Pour sauce over raisins and let stand until raisins are plump, about 20 minutes.

   Step 4

   DO AHEAD: Marmellata can be made 1 week ahead. Let cool; cover and chill.

2. Cake and assembly

   Step 5

   Preheat oven to 350°. Coat a 9”-diameter cake pan with nonstick spray and line with a round of parchment paper; coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.

   Step 6

   Whisk eggs and granulated sugar in a large bowl, just to blend. Whisk in oil, milk, and Madeira. Whisk in dry ingredients until batter is smooth. Scrape into prepared pan; smooth top.

   Step 7

   Bake until golden brown and a tester inserted into the center of the cake comes out clean, 40–45 minutes. Let cake cool on a wire rack before turning out.

   Step 8

   Dust with powdered sugar and serve with a spoonful of marmellata and whipped crème fraîche.