Olive Oil and Sauterne Cake …..adapted from Gourmet Traveller
Need to whip up a cake for Mothers day but have a nearly empty cupboard and not much time? Try this cake it’s sensational….
You need:
2 eggs
1/2 cup caster sugar
½ cup dessert wine or any sweet wine
1/3 cup milk
2 Teasp of chopped preserved lemon or otherwise zest two lemons
¾ cup Extra Virgin Olive Oil
1 ½ cup plain flour, sifted
21/2 teasp baking powder
Serve with poached pears or figs, a dusting of icing sugar or drizzled with a syrup….
• Find a loaf tin in the bottom drawer
• Moisterise it with lashings of olive oil and butter.
• Pre heat oven to 180°C.
• Cut up the preserved lemon or zest the fresh ones. I prefer the preserved lemon it’s so tangy.
• Grab a mixing bowl and toss in eggs and sugar
• Beat the eggs with the sugar until pale and creamy. Think crème de la mer.
• Pour in olive oil, milk, and preserved lemon
• Open the wine.
• Try not to pour a glass of wine so early in the morning.
• I said Try.
• Pour the wine in the egg mix. Not your glass. If you don’t have dessert wine use whatever you have in the fridge.
• Fold the sifted flour with the baking powder gently through the mix . Think of folding your Prada dress. You will be careful.
• Pour the batter into the cake tin and throw in the oven.
• Put the wine back in the fridge. Now.
• Bake for 20 minutes.
• Then reduce oven temperature to 160°C and bake for a further 20 mins. • It should be a pretty moist cake.
• Allow to cool in the oven for about 10 minutes.
• Then serve with lashings of cream and caramelized pears or figs.
• Mother will love you. Today.Hic!
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