Sauternes 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

• ½ cup sugar
• ½ cup Sauternes or alternative

• 1 cup heavy cream
• 1 cup crème fraîche
• Confectioner’s sugar (optional)

• 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!