Citrus-Scented Wine Cake with Fresh Berries

This Citrus-Scented Wine Cake with Fresh Berries is light and amazingly simple, both in its preparation and its presentation. The olive oil, citrus and wine combine to make it a Mediterranean delight.

Pile it on

I love magazines and I read a lot of them. They’re piled all around my house in just about every room. I don’t have an eReader but if I did, I don’t think I could give up my glossy magazines for its convenience. The other day, two magazines came in the mail, and neither my husband nor I subscribe to either. One was a beer magazine (husband) and the other was Vegetarian Times (me).

A perfect match

It’s still a mystery why we received these magazines that seemed perfectly matched to each of our tastes (the magic of marketing, I’m sure), but in the meantime, I’m enjoying my gratuitous issue of Vegetarian Times! Flipping through its pages I saw an article about baking with olive oil. One of my all-time favorite recipes that never fails is Rosemary Olive Oil Bread. It’s so easy to make, moist and I love the rosemary in this quick bread.

Baking with olive oil

The article in my magazine noted that using olive oil instead of butter to bake with “produces lighter-tasting baked goods.” Also, the vitamin E in the olive oil helps baked goods stay fresh and moist. As if my success with Rosemary Olive Oil bread and the good information in the article weren’t enough to convince me to try more baking with olive oil, the beautiful photo of what looked like a simple, rustic cake garnished with powdered sugar and berries, certainly was.

There really wasn’t anything I wanted to change in this recipe, so all credit is given to Vegetarian Times for the lovely Citrus-Scented Wine Cake with Fresh Berries. It includes many things I love: olive oil, citrus, wine, and fresh fruit. The cake is simple in its ingredients, preparation and presentation. Nothing over-the-top or too rich. Just basic, Mediterranean-inspired goodness.

Recipe for Citrus-Scented Wine Cake with Fresh Berries

From June 2012 Vegetarian Times magazine

Serves 10


  • 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 wine like Muscato or Marsala (I used white wine from a bottle I had open, which the recipe suggests as an option)
  • 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
  • Parchment paper


  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 40-50 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



  1. says

    This is exactly the recipe I have been looking for! I have a lemon-infused grapeseed oil I have been meaning to use in a cake (so I’d use that instead of olive oil), and I LOVE the idea of using moscato in cake. Looks perfect!

    • Patricia says

      Hey Julia!
      I almost used grapeseed oil in mine, but decided not to at the last minute! PLEASE let me know how yours turns out – look forward to hearing about it :)

  2. says

    your pictures are amazing. i’ve never baked with wine. i do have a question though, doesn’t baking with olive oil sort of leave a olive oil taste in the cake? i used them once in brownies and they brownies tasted olive-y.

    • Patricia says

      Thanks for checking this out & for your compliment!
      This is really only the second thing I’ve baked using olive oil, and I don’t think it tastes “olive-y.” My husband said he could definitely taste the olive oil, but not in a bad or weird-combo way. The article in Veg Times says to definitely use a light olive oil when baking, so maybe that’s the trick? If you give it a shot again, let me know how it turns out!

    • Destiny Ingram says

      If you choose a light tasting olive oil it will be better. Just taste as many types of olive oil as you can to decide on one that is neutral enough for your liking. When I was in Greece and Italy, I tasted hundreds of types from different groves, extracting methods and olive breeds and they all had such a varying flavor!

  3. says

    Made this rightout of the new issue this weekend. Loved it! I used the zest of one whole lemon, a moscato wine and organic cane sugar. I also added 1 tsp. pure vanilla extract. It was delicious and the kids even loved it! Will be making again & again!

    • Patricia says

      Hi Deborah – I agree! It is def. going to be a go-to recipe for me! I’d like to try to add pistachios or almonds somehow…maybe just sprinkled on top or something. It was so moist!

    • Patricia says

      I think a regular pan would be okay — I’d suggest lining your pan with parchment paper to help keep the cake from sticking. Let me know what happens!

  4. Carole says

    Patricia, thanks for joining the cake extravaganza – I am simply blown away by all the fantastic cakes – and extremely hungry! Cheers

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