![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Sauternes Olive Oil Cake.
Cake:
2 c flour
1 Tbsp baking powder
1/4 tsp salt
1 1/4 c sugar
3 eggses
3/4 c mild olive oil
1/2 c Sauternes, Tokaji, or Muscat (I used a Muscat)
3/4 c whole milk
zest of 1 lemon and 1 orange
Syrup:
1/2 c sugar
a few spoonfuls water
1/2 c Sauternes
Topping:
1 c creme fraiche
1 Tbsp powdered sugar
Heat oven to 350. Grease a 9" springform pan and line with parchment. Grease the parchment too. Sift together flour, baking powder, and salt.
With an electric mixer, beat together sugar and eggses until pale yellow, about 5 minutes. Add oil, wine, milk, and zests. Beat to combine, 1-2 minutes. Add dry ingredients and beat until just combined, about 1 minute. Pour batter into springform. Bake until knife emerges clean, 35-45 minutes. Let sit 10 minutes before inverting onto a cake plate.
Make the syrup: in a small pot over low heat, dissolve sugar completely with a few spoonfuls water. Bring syrup to a simmer and cook until almost golden. Immediately remove from heat and stir in Sauternes.
Serve slices with a generous drizzle of syrup and a dollop of whipped creme fraiche.
What worked: This was good. Pudding-y, as olive oil cakes apparently tend to be.
What didn't: I didn't get much from the Sauternes. I had a couple brain farts - I mixed the sugar into the dry ingredients instead of beating into the eggses. Fortunately it didn't seem to noticeably affect the chemistry. I also put the Sauternes into the sugar too early, and I am sure that did affect it.
Will I make it again? Not sure I will. I might just make this one instead.
Cake:
2 c flour
1 Tbsp baking powder
1/4 tsp salt
1 1/4 c sugar
3 eggses
3/4 c mild olive oil
1/2 c Sauternes, Tokaji, or Muscat (I used a Muscat)
3/4 c whole milk
zest of 1 lemon and 1 orange
Syrup:
1/2 c sugar
a few spoonfuls water
1/2 c Sauternes
Topping:
1 c creme fraiche
1 Tbsp powdered sugar
Heat oven to 350. Grease a 9" springform pan and line with parchment. Grease the parchment too. Sift together flour, baking powder, and salt.
With an electric mixer, beat together sugar and eggses until pale yellow, about 5 minutes. Add oil, wine, milk, and zests. Beat to combine, 1-2 minutes. Add dry ingredients and beat until just combined, about 1 minute. Pour batter into springform. Bake until knife emerges clean, 35-45 minutes. Let sit 10 minutes before inverting onto a cake plate.
Make the syrup: in a small pot over low heat, dissolve sugar completely with a few spoonfuls water. Bring syrup to a simmer and cook until almost golden. Immediately remove from heat and stir in Sauternes.
Serve slices with a generous drizzle of syrup and a dollop of whipped creme fraiche.
What worked: This was good. Pudding-y, as olive oil cakes apparently tend to be.
What didn't: I didn't get much from the Sauternes. I had a couple brain farts - I mixed the sugar into the dry ingredients instead of beating into the eggses. Fortunately it didn't seem to noticeably affect the chemistry. I also put the Sauternes into the sugar too early, and I am sure that did affect it.
Will I make it again? Not sure I will. I might just make this one instead.
