Dad's Birthday Cake

So last week I got a little busy with things and forgot to post my latest Confection! :O  ..Dad's Birthday Cake.  I came across this recipe in the Vegetarian Times magazine my husband gets in the mail.  It is a Citrus-Scented Wine Cake with Fresh Berries.  I thought it would be perfect since my Dad is a wine lover, but also it just seemed light and summery.. a nice change from all the other sort of cakes I do (plus it was a warm day when we celebrated so again.. perfect).

The recipe calls for the use of EVOO (extra virgin olive oil) instead of any butter.  Apparently EVOO is very good for making cakes moist and light (which it definitely was).  I thought it turned out very tasty.. and pretty!!  Here are some pics to prove my point :) 

{I have also included the recipe below} 

Citrus-Scented Wine Cake with Fresh Berries

Ingredients

• 2/3 cup extra-virgin olive oil, plush more to brush the pan
• 1-1/2 cups unbleached, all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup sweet dessert wine like Moscato or Marsala (I used a white Moscato)
• 1/3 cup fresh orange juice
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 4 large eggs
• 1 cup sugar
• 2-3 tablespoons confectioners’ sugar for dusting the cake
• 2 pints of fresh berries (I used Raspberries and Blackberries)

Directions

1. Preheat your oven to 350 degrees F. Brush a 9x3-inch springform pan with some of the olive oil. Cut out a circle of parchment paper the size of the bottom of the pan, and line it.
2. In a medium bowl, sift together the flour, baking powder and salt. Set aside.
3. In a medium bowl, whisk together the orange juice, orange and lemon zest, wine and olive oil. Set aside.
4. In a large bowl, use a hand mixer to combine the eggs and sugar. Beat for about 4 minutes or until the amount has tripled in volume.
5. Add about half the flour mixture to the egg mixture and mix on a low speed until it’s combined. Then add half the olive oil mixture and mix on a low speed until it’s combined. Repeat again with the flour and olive oil mixture.
6. Place the springform pan on a baking sheet and add the batter to the pan.
7. Bake for 45-50 minutes, or until a toothpick or knife inserted into the center of the cake comes out clean.
8. Allow the cake to cook for about 10 minutes, then remove the sides of the pan.
9. Continue to allow the cake to cool completely, then garnish with confectioners’ sugar and fresh berries.

Serves 10 

Recipe from June 2012 issue of Vegetarian Times magazine