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Olive Oil Cake with Strawberries

From The Wine Sense Diet

5 eggs, plus 2 egg whites
3/4 cup sugar
1 tablespoon mixed grated orange and lemon zest
1 cup sifted flour
1/2 teaspoon salt
1/2 cup good-quality white dessert wine
1/2 cup, plus 2 tablespoons, extra-virgin olive oil
1 pint fresh strawberries, trimmed

Preheat oven to 375°F. Separate the 5 eggs and beat the egg yolks with sugar in a large bowl for 3 to 5 minutes, or until very light in color. Mix in the orange and lemon zest. Set aside.

Combine flour and salt, and sift a little at a time into the sugar and egg mixture, beating continually until it is incorporated. Add the dessert wine and the olive oil in the same fashion.

In a separate bowl, beat the 7 egg whites until they stand in stiff peaks, and then gently fold them into the mixture thoroughly.


Line the bottom of an 8-inch springform pan with parchment. Butter the lower quarter of the sides. Pour the batter into the pan, making sure it is well distributed. Bake for 20 minutes. Lower the oven temperature to 325°F and turn cake (for even baking) if necessary and bake for an additional 25 minutes. Turn off the oven and leave the cake in the closed oven for 10 minutes more while the cake slightly collapses.

Remove from oven and allow the cake to cool for 10 minutes. Invert the cake onto a flat surface. Let it cool completely before serving. (Well sealed, this cake can be stored in the refrigerator for up to 2 days.)

Serve with strawberries or other fruit tossed in dessert wine along with vanilla ice cream.

Yields 6 servings.



(Updated: 10/27/08 SN)

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