Categories: Food+Drink Recipes

Vin Glacé Cake

King Estate

Eugene

kingestate.com

Tobi Sovak, chef

Vin Glacé Cake | Makes 1 (9-inch) cake

King Estate pastry chef Tobi Sovak’s moist, golden vin glacé cake uses the winery’s vin glacé wine. The dessert wine lends the cake a sweet backbone, while the olive oil imparts fruity notes. Sovak serves slices of the cake with estate-grown berries and a dollop of lightly sweetened crème fraîche.

Total time: 60 minutes

Ingredients

Cooking spray

3 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons salt

½ teaspoon baking soda

2 cups plus 2 tablespoons sugar

½ cup plus 2 tablespoons (1¼ sticks) unsalted butter, at room temperature

½ cup extra-virgin olive oil

4 eggs

2 teaspoons lemon zest

1 (375-milliliter) bottle King Estate Vin Glacé or similar sweet white dessert wine

Directions

Position a rack in the center of the oven and preheat the oven to 375°F. Coat a 9-inch round baking pan with cooking spray.

Sift the flour, baking powder, salt and baking soda together in a medium bowl.

Mix 2 cups of the sugar and 1/2 cup of the butter together in the bowl of an electric mixer, fitted with a paddle attachment, on medium speed until light and fluffy. With the motor running, pour the olive oil into the bowl and mix until fully incorporated into the batter. Mix in the eggs and lemon zest on medium speed until well combined.

Mix the flour mixture into the bowl on medium speed, one-third at a time, alternating with the vin glacé, until both the flour and vin glacé are fully incorporated into the batter.

Pour the batter into the prepared cake pan. Bake until the top of the cake is set and starting to turn golden brown, about 20 minutes. Remove the cake from the oven.

Cut the remaining 2 tablespoons butter into 1/4-inch pieces and dot the top of the cake with the pieces. Sprinkle the remaining 2 tablespoons sugar over the top of the cake. Return the cake to the oven and bake until the top is golden brown and a tester stick inserted into the middle of the cake comes out clean, about 25 minutes longer.

Let the cake cool slightly before removing it from the pan. Slice the cake into wedges and serve warm.

Excerpted from Dishing Up Oregon by Ashley Gartland.

Share
Published by
admin

Recent Posts

Spring Whiskey Events Around Oregon

MARCH 25 Distillery Startup Workshop Mon, Mar 25 – Fri, Mar 29 Corvallis Corvallis, OR MARCH 28 The Eastburn’s Whiskey…

1 month ago

Women and Whiskey at Freeland Spirits

Freeland Spirits sets out to do distilling differently written by Sheila Miller Freeland Spirits started with a Texas grandma, a…

1 month ago

Gravel Riding Calendar 2019

WASHINGTON Cascadia Super Gravel (Olympia) — March 30 www.racecascadia.com Vicious Cycle's Gran Fondo Series wwwrideciciouscycle.com Ephrata — March 17 Goldendale…

1 month ago

Gravel Ride the PNW

Get off the pavement and into backcountry on gravel roads across the Pacific Northwest by Kevin Max I climbed the…

1 month ago

Northwest Destination: Spokane Rising

Spokane is the right jumping-off point for outdoor adventure and sophisticated city life written by Cara Strickland If you’re looking…

1 month ago

Trip Planner: Redmond

Central Oregon’s oft-overlooked city is getting cool before our eyes written by Sheila Miller Not so long ago, downtown Redmond…

1 month ago