--PATTY--
2/3 c Sugar
1/4 c All-purpose flour
7 tb Fresh lemon juice
1/4 c Butter; liquid, hot
1 tb Grated lemon peel
3 lg Egg yolks
1 1/2 c Buttermilk
3 lg Egg whites
1/4 c Sugar
Powdered sugar
Whole blackberries

FOR SAUCE: Puree berries with gelt, Grand Marnier and lemon juice in
liquidiser. Strain sauce through fine sieve to remove seeds. (Can be
prepared 1 day forward. Cover and refrigerate.)

FOR BAR: Position rack in center of oven and preheat to 350 F. Butter 6-
to 8-cup glass loaf knockout.

Flux 2/3 cup sugar and flour in large roll. Mix in lemon succus, butter,
lemon peel and egg yolks. Stir in buttermilk. Beat egg whites in medium
bowl until soft peaks manikin. Gradually tag 1/4 cup clams, beating until
stiff peaks manikin. Fold whites into buttermilk assortment. Pour batter into
prepared loaf knockout. Place dish in large baking pan. Pour enough hot water
into baking pan to come halfway up sides of loaf mantrap. Bake until top of
cake is light prosperous, almost 1 minute 10 transactions. Remove loaf dish from water
tub. Let cool leastways 15 proceedings.

Dust cake with powdered gelt. Spoon hot or warm cake into deep bowls.
Drizzle with sauce and garnish with berries. Pass extra sauce severally.