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Citrus-Scented Wine Cake with Fresh Berries

This dessert takes its inspiration from the harvest cakes of Italy and Provence, where grapes and olives grow in abundance. The recipe calls for a sweet wine to flavor the cake, but you could also use white wine left over from last night’s dinner.

Ingredients: 

Ingredients: 

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⅔ cup extra virgin olive oil, plus more for brushing pan
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1 ½ cups unbleached all-purpose flour
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1 tsp. baking powder
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¼ tsp. salt
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⅓ cup sweet dessert wine, such as Moscato, Marsala, or Muscat
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⅓ cup fresh orange juice
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1 tsp. grated orange zest
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1 tsp. grated lemon zest
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4 large eggs
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1 cup sugar
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2 tbs. confectioners’ sugar
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2 pt. fresh berries

Instructions: 

1. Preheat oven to 350°F. Coat 9- x 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 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. Bake 50 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove sides of pan to cool completely. Dust with confectioners’ sugar, and serve with berries.

Nutrition Information: 

Calories: 
346
Protein: 
5 g
Total Fat: 
17 g
Saturated Fat: 
3 g
Carbohydrates: 
43 g
Cholesterol: 
74 mg
Sodium: 
125 mg
Fiber: 
4 g
Sugar: 
25 g
Yield: 
Serves 10

Comments on this Recipe

this cake was really good! I used some old marsala, lime peel and plain olive oil (not extra virgin).

Made this cake and EVERYONE loved it! Had Cassis in the house, and it worked very well. It's not a showy cake (thank goodness!) but the flavour is really lovely. Sharon in Toronto, Canada

Made this more than once for a not too sweet ending at a summer luncheon. Everyone loved it. Just wanted to mention though that the recipe lists one cup of sugar..and does not direct whether it goes with wet or dry ingredients. The first time I made it I did not realize that and added it with the dry ingredients. However I realized that the sugar should be beaten with the eggs until triple the volume, and do that now. Perfection.