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.
- ⅔ cup extra virgin olive oil, plus more for brushing pan
- 1 ½ cups unbleached all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- ⅓ cup sweet dessert wine, such as Moscato, Marsala, or Muscat
- ⅓ cup fresh orange juice
- 1 tsp. grated orange zest
- 1 tsp. grated lemon zest
- 4 large eggs
- 1 cup sugar
- 2 tbs. confectioners’ sugar
- 2 pt. fresh berries
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.
June 2012 p.54