Sauternes

Simple Olive Oil - Sauternes Cake

This easy to make single layer cake just needs a simple dusting of confectioner's sugar and serve with any fresh fruit and a dollop of whipped cream.

5 medium eggs separated plus 2 extra whites
2/3 cup light brown sugar
1 finely grated zest of 1 orange and 1 lemon
1 cup all-purpose flour, sifted
1/2 teaspoon sea salt
1/2 cup sauternes or other sweet white wine
1/2 cup olive oil

1. Preheat the oven to 375F
2. Butter the bottom of a 9" round cake tin, at least 3" deep.  Line with parchment paper.
3. In a large bowl, beat the egg whites until stiff using a hand electric mixer, then whisk in half the sugar a tablespoon at a time,  beating well with each addition.
4. In another large bowl, whisk the egg yolks and the remaining sugar together for about 3 minutes until almost lemon-colored, then fold in the zest. Fold in the flour 1/3 at a time, then add the salt and blend in the wine in a little at a time, then add the oil.
5. Fold the beaten egg whites into the mixture  about 1/3 at a time. Pour into the prepared tin, bake for 20 minutes, then turn the oven down to 352F and bake for 20 minutes longer. Turn the oven off, cover the surface of the cake with a circle of buttered parchment paper and allow to rest in the oven for another 10 minutes.
6. Remove the cake from the oven, run a knife around the pan and turn it out on to a piece of plastic wrap dusted with confectioner's sugar.  Let the cake cook.
7. To serve, dust the top with confectioner's sugar.  Serve with fresh fruit (sliced strawberries are good) and an optional dollop of fresh whipped cream.