Baking has always seemed like a science to me: I’ve heard stories of epic fails – and tasted epic successes – so entering the arena always felt daunting. And unnecessary. Sofabrother is a great baker, my mother Glenis is too. And I lived in hotels and the like for years. So there hasn’t been the need.
But when I saw this recipe on Proud Italian Cook‘s blog the other day – I had to make it. It was so simple and the result looked fabulous. Plus the recipe features some of my favourite flavours: extra virgin olive oil, limes and lemons … and wine. So, how could I not? All I needed to add was coffee. But I will take that on the side.
Don’t let the addition of wine make you nervous – the alcohol cooks off and you’re left with a buttery, warm, slightly woody taste. The chardonnay I picked wasn’t oaked – but I am sure it would add a great dimension if you like the flavour. I left out the vanilla in Marie’s glaze as I am not a huge vanilla fan. But I am sure it would be delish.
So here it is – Olive Oil and Chardonnay Pound Cake with a Sharp Citrus Drizzle. My first ever bake.
For the cake:
1 1/4 cup (250g) sugar
1/3 cup (113ml) good extra virgin olive oil
1/3 cup (113ml) chardonnay
1 1/2 cup (192g) unbleached white flour
2 teaspoons baking powder
1/8 teaspoon (generous pinch) kosher salt (I used Maldon Sea Salt but any will do)
For the Drizzle
2 cups (256g) powdered sugar
the zest of 1 a big fat sunny lemon and 1 good sized lime
the juice of the lemon and lime (and I added some more lemon – we like tart in sofa family)
And here’s how
Preheat oven 350F/178C.
Butter a 9-inch.22cm cake pan, I used a spring form one.
Beat eggs with a hand mixer.
Gradually add sugar and beat until batter is light and creamy.
Slowly add extra virgin olive oil and chardonnay. Stir to combine.
Sift flour, baking powder and salt.
Fold sifted flour mix into the egg mixture.
Spoon batter into your buttered cake pan.
Bake for 40 minutes or until a toothpick stuck into the center comes out clean.
(I have a fan assisted oven. My cake took 35mins and I could have taken it a couple minutes earlier.)
Let cake cool for 10 minutes before you remove it from the pan. Or it will break. Then let it cool another 10 mins, before you drizzle over the sugar mix. If the cake is hot the mix will just run off. I pricked holes in the surface of the cake so the tartness would permeate the cake. These proportions make a lot of drizzle. So, I cooked up what was left with a dash of water and added the resulting syrup to some lemon/lime juice for a sorbet.
And I did have a big slice with coffee, for breakfast the next morning
(Images copyright campari&sofa. Including the slightly unnecessary sprig of mint.)