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
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
2 teaspoons lemon zest
1 (375-milliliter) bottle King Estate Vin Glacé or similar sweet white dessert wine
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.
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