I have to say, whoever thought to put wine in cake was pretty brilliant. This particular cake uses a sweet dessert wine, which imparts very subtle wine flavor to the finished product and enhances the texture, making this cake moist, but light. Think of a lighter version of a pound cake flavored with citrus, olive oil, and wine!
It is truly the perfect summer dessert, especially when garnished with fresh berries and a scoop of vanilla ice cream on the side.
Citrus Wine Cake with Fresh Berries
Yield: one 9 by 3 inch springform pan cake
Servings: 10 slices
scant 2/3 cup extra-virgin olive oil, plus a bit more for brushing pan
1 1/2 cups unbleached all-purpose flour
1 tsp baking powder
scant 1/4 tsp salt
1/3 cup sweet dessert wine, such as Moscato, Marsala, or Muscat
1/3 cup fresh orange juice
1 tsp grated orange zest
1 tsp grated lemon zest
4 large eggs
3/4 cup sugar
confectioners’ sugar to dust with
2 pt. fresh berries for garnish
1. Preheat oven to 350 degrees. Coat sides of 9 by 3 inch springform pan lightly with oil. Line pan bottom with circle of parchment paper.
2. Whisk together flour, baking powder, and salt in bowl. Whisk together oil, wine, orange juice, and orange and lemon zests in separate bowl.
3. Beat eggs and sugar with electric mixer for 4 minutes or until pale yellow and tripled in volume. Add half of dry ingredients, and mix on low speed until blended. Add half of olive oil mixture, and mix to blend. Repeat with remaining dry ingredients and olive oil mixture.
4. Pour batter into prepared pan and set on baking sheet (in case of a mishap with springform pan). Bake for 40 to 50 minutes, rotating half way through baking time or until toothpick inserted in center comes out with few dry crumbs. Top of cake will peak. Cool 10 minutes on wire rack; then remove sides of pan to cool completely. Dust with confectioners’ sugar and serve with berries.
Adapted from Vegetarian Times Magazine