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Olive Oil & Sauternes Cake

Olive Oil & Sauternes Cake
Recipe Date:
June 29, 2016
Cook Time:
Imperial (US)
  • 5 eggs separated + 2 egg whites
  • 3/4 cup sugar
  • 1 tbsp or more mixed grated orange & lemon peel
  • 1 cup sifted flour
  • 1/2 tsp salt
  • 1/2 cup good quality Sauternes
  • 1/2 cup + 2 Tbsp Noceto extra virgin olive oil

In a bowl, beat the 5 egg yolks and sugar with whisk for 3 to 5 minutes, until light in color and well beaten.  Add orange and lemon peel.  Set aside.

Combine flour and salt, then add a little at a time to the sugar-egg mixture, beating continually until well mixed.  Add Sauternes and olive oil in the same fashion.

Beat the 7 egg whites until stiff but not dry, then fold thoroughly into the mixture.

Butter well the sides and bottom of an 8-inch spring-form pan, then line bottom with parchment paper.  Pour in batter.  Bake 20 minutes in pre-heated 375F oven.  Lower oven temperature to 325F and bake another 20 minutes.  Turn off oven, cover cake with a round of buttered parchment, and leave cake in closed oven an additional 10 minutes.  Cake will deflate like a fallen soufflé.  Remove cake from over, invert onto a flat surface, remove spring-form pan, and allow cake to cool completely.

Cake can be stored, well sealed, in the refrigerator.  Serve with fresh peaches and a glass of Sauternes or Frivolo.

Adapted from the Chez Panisse Menu Cookbook