Olive oil & muscat cake served in slices

Olive oil & muscat cake

  • Rating: 4 out of 5.3 ratings
    Rate
    loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus resting and cooling
  • More effort
  • Serves 8-10

Make this cake for the grown-ups. With muscat dessert wine in the batter, it’s wonderful served with sliced peaches, whipped cream and a glass of chilled muscat

  • Vegetarian
Nutrition: Per serving (10)
NutrientUnit
kcal366
fat15g
saturates3g
carbs43g
sugars25g
fibre1g
protein6g
salt0.2g
Advertisement

Ingredients

Method

  • STEP 1

    Butter the base, line and flour a 22cm springform cake tin. Heat the oven to 180C/160C fan/gas 4.

  • STEP 2

    Separate the eggs and beat the yolks with half the caster sugar using an electric whisk until the mixture is pale and thick, about 5-8 mins. Gradually add the olive oil and the dessert wine, pouring them in a steady stream. Add the grated zests. Using a large metal spoon, fold in the flour and ¼ tsp salt.

  • STEP 3

    Beat the egg whites in a clean bowl until they form soft peaks, then add the rest of the sugar and continue beating until they form stiff peaks. Fold the whites into the egg and flour mixture and scrape into the cake tin. Bake for 20 mins, then turn down to 150C/130C fan/gas 2 and bake for another 30 mins. Turn the oven off, cover the cake with a round of buttered parchment and leave in the oven for another 10 mins. Remove and let the cake cool in its tin. Once it’s cool, carefully turn the cake out, dust the surface with icing sugar and serve with peaches and cream, if you like.

Goes well with

Recipe from Good Food magazine, September 2019

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.3 ratings

Sponsored content