Blog Archives

Eat Your Wine!

 cake

Wine Soaked Grape Cake is from Sharon O’Connor’s Wine Tasting recipe box, “Small Plates for Wine.”

I made a couple of changes that I will note in the recipe. How did it taste? Good. I think the Marsala from California I had on hand was a little strong—a sweeter dessert wine with lower alcohol content might be a better choice next time. Maybe a fruit wine from Palisade’s Carlson Vineyards or a mead (honey wine) from Meadery of the Rockies.

Carlson Vineyards

 

 

Meadery of the Rockies

 

This cake would be a great choice for a wine tasting party, perhaps paired with the same dessert wine used in the recipe. Hot coffee or tea for a brunch is another good option.

Ingredients:

  • 1 ½ cup all-purpose flour (I used 1 ½ cup + 1 tbsp. of sifted high altitude flour and sifted dry ingredients again)
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • 6 tbsp. unsalted butter (softened)
  • ¾ cup sugar
  • 3 tbsp. extra-virgin olive oil
  • 2 eggs
  • 2 tsp. grated orange zest (Not a fan of such a strong orange flavor so I used 1 tsp. each orange and lemon zest)
  • 1 tsp. vanilla extract
  • 1 cup dessert wine
  • 1 ½ cup seedless red grapes (I increased to 2 cups)
  • Turbinado sugar for sprinkling (optional)

Preheat oven to 400˚F.  Lightly coat a 10” springform pan with olive oil (line outside with foil).dry ingredients

Combine dry ingredients in one bowl: flour, baking powder, baking soda, salt.

Combine wet ingredients in a second bowl: beaten eggs, zest, vanilla, wine.

wet batterAdd wet to dry to create a smooth batter. Transfer into pan and insert grapes into the top. Bake 20 minutes. Sprinkle with sugar (opp.) and bake  additional 10 minutes. 30 minutes total, or until a toothpick inserted in center comes out clean. Cool. Remove sides. Serve warm.

DSC_1401_7085_01

Advertisements