Recipes

Sauternes Cake

Here I have another recipe! I made this for the first time the other day (Quarantine day 8 I think? Who knows the days anymore). This is a lovely Sauternes Wine cake from the Wall Street Journal, easy to make and not overly sweet. Great for an afternoon treat with a cup of tea!
 
Ingredients
 
For the cake:
  • 2 cups flour
  • 1 tablespoon baking powder
  • ¼ teaspoon fine sea salt
  • 1¼ cups sugar
  • 3 large eggs
  • ¾ cup mild extra-virgin olive oil
  • ½ cup Sauternes, ice wine, Tokaji or Muscat de Beaumes de Venise
  • ¾ cup whole milk
  • Zest of 1 organic lemon
  • Zest of 1 organic orange
 
For the syrup:
  • ½ cup sugar
  • ½ cup Sauternes or alternative
 
For topping:
  • 1 cup heavy cream
  • 1 cup crème fraîche
  • Confectioner’s sugar (optional)
 
Process
  • Preheat oven to 350 degrees. Grease a 9-inch springform pan (I used an 8.5in) and line with parchment. Sift together flour, baking powder and salt.
  • Use an electric mixer to beat together sugar and eggs until pale yellow, about 5 minutes. Add oil, wine (I used sauternes), milk and zests, and beat to combine. Add sifted ingredients and beat until just combined, about 1 minute. Pour batter into prepared pan. Bake until a knife emerges clean, 35-45 minutes (this took longer for me but I used a different sized pan). Let cake sit for approximately 10 minutes before inverting onto a cake plate.
  • Make the syrup (I’m going to warn you I tried this twice and stuck with my second try even though it wasn’t as thick as I suspect it is meant to be): In a small pot over a low heat, dissolve sugar completely with a few spoonfuls water. Bring syrup to a simmer and cook until almost golden. Immediately remove from heat and stir in Sauternes.
  • Before serving, whip creams together until billowy (I added about 2 tablespoons of sauternes to the cream as well). Sprinkle the cake with confectioners sugar. Serve with the cream and syrup which is best served warm!
  • Enjoy!
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(2) Comments

  1. Chris says:

    Made this this afternoon for Mother’s Day. Used the zest of 1 lemon and 1 lime as I didn’t have an orange on hand. Also poured all of the syrup over the cake and let it soak in instead of spooning over when serviced. Outstanding!!!

    1. Erin Little says:

      So glad you liked it, Chris!

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