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Citrus-Scented Wine Cake with Fresh Berries

September 19, 2018 By Patricia 43 Comments

This Citrus-Scented Wine Cake with Fresh Berries has a lovely, light flavor and it’s amazingly simple, both in its preparation and presentation. The olive oil, citrus, and wine combine to make this cake a Mediterranean-style delight.

Citrus-Scented Wine Cake with Fresh Berries is a dessert you'll love. Citrus-Scented Wine Cake with Fresh Berries is a fabulous treat for a special occasion.

 

This recipe for Citrus-Scented Wine Cake with Fresh Berries is one I posted waaaay back in 2012. I wanted to update the photos (and make the cake again because it’s delicious!) and at the last minute, before I started baking, I decided to switch up the presentation up a bit.

Citrus-Scented Wine Cake with Fresh Berries is a treat for a special occasion. You'll devour this Citrus-Scented Wine Cake with Fresh Berries!

For this update, I used mini Bundt pans for baking, but a springform pan is still a lovely (and simple) option. I’m including one of my old photos (it’s not the best!) just so you can see what it’s like in its original state. 

Citrus-Scented Wine Cake with Fresh Berries is a delightful dessert. This Citrus-Scented Wine Cake with Fresh Berries is perfect for any occasion.

If you like the idea of mini cakes as a treat, try my recipe for Mini Blood Orange Scented Chocolate-Ricotta Cakes. They have such a pretty color of icing and, oh, what flavor! 

I love magazines, but I don’t read them as much as I used to. I do, however, have bunches piled in different rooms in my house. I know, I know. I’ve got to declutter! But flipping through their pages for inspiration and entertainment is a treat.

Citrus-Scented Wine Cake with Fresh Berries is a simple yet elegant treat! Citrus-Scented Wine Cake with Fresh Berries is just the dessert you need for any occasion!

This lovely Citrus-Scented Wine Cake with Fresh Berries recipe is direct from Vegetarian Times magazine, and I really didn’t change anything about it (except for using mini Bundt pans for this redux). 

It includes many things I usually have in the house: olive oil, citrus, wine, and fresh fruit. The cake is simple in its ingredients, its prep, and its presentation. Nothing over-the-top or too rich. Just basic, Mediterranean-inspired goodness.

Citrus-Scented Wine Cake with Fresh Berries make a fun and delightful dessert. You'll swoon over this Citrus-Scented Wine Cake with Fresh Berries!

If you enjoy baking with olive oil (or you’re intrigued by it), one of my all-time favorite recipes that never fails is Rosemary Olive Oil Bread. It’s so easy to make and I love the fresh rosemary in this quick bread. 

I clearly enjoy citrus in my cakes like you’ll find in my Orange Marmalade-Pistachio Bundt Cake. You’ll absolutely love the looks (and taste) of this special cake!  

The article that accompanied the recipe for this cake 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. You’ll find this cake to be a cross between rustic and elegant, and simply garnished with powdered sugar and berries.

Citrus-Scented Wine Cake with Fresh Berries is perfect for any occasion. Make this Citrus-Scented Wine Cake with Fresh Berries for your next dessert!

Try this Citrus-Scented Wine Cake with Fresh Berries as soon as you can. The flavor is so fresh and light, and topped with your favorite berries will turn this into a treat that’s great to serve anytime!

Citrus-Scented Wine Cake with Fresh Berries is a delightful treat for any occasion. You'll really enjoy Citrus-Scented Wine Cake with Fresh Berries as a special treat.

Patricia Conte/Grab a Plate

Yields Serves 10-12

Citrus-Scented Wine Cake with Fresh Berries

This recipe is from Vegetarian Times magazine.

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5 based on 3 review(s)

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Ingredients

  • 2/3 cup extra-virgin olive oil, plush more to brush the pan(s)
  • 1-1/2 cups unbleached, all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup sweet wine like Muscato (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

Instructions

  1. Preheat your oven to 350 degrees F. Brush a 9x3-inch springform pan (or 2, 12-count mini Bundt pans) with some of the olive oil. For the springform pan, 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. For the springform pan, place it on a baking sheet and add the batter to the pan.
  7. If you’re using the springform pan, bake for 40-50 minutes, or until a toothpick or knife inserted into the center of the cake comes out clean. If you’re using the mini Bundt pans, bake for 18-22 minutes.
  8. Allow the cake to cool for about 10 minutes, then remove the sides of the springform pan.
  9. Continue to allow the cake (or mini cakes) to cool completely, then garnish with confectioners’ sugar and fresh berries.

Notes

You can use a springform pan for this cake (with a longer baking time), or mini Bundt cake pans. Either is a lovely option.

7.8.1.2
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https://www.azgrabaplate.com/citrus-scented-wine-cake-with-fresh-berries/

Filed Under: Dessert, Recipes, Vegetarian Tagged With: baking with olive oil, cake, mini cakes, olive oil, olive oil cake, treats

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Comments

  1. Julia {The Roasted Root} says

    May 8, 2012 at 3:15 pm

    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!
    Reply
    • Patricia says

      May 8, 2012 at 5:11 pm

      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 :)
      Reply
  2. Honey What's Cooking says

    May 9, 2012 at 8:29 pm

    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.
    Reply
    • Patricia says

      May 9, 2012 at 11:08 pm

      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!
      Reply
    • Destiny Ingram says

      June 14, 2013 at 10:50 am

      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!
      Reply
      • Patricia says

        June 14, 2013 at 2:51 pm

        Great advice! Thanks for your input!
        Reply
  3. Deborah Greene says

    May 14, 2012 at 11:07 am

    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!
    Reply
    • Patricia says

      May 14, 2012 at 3:19 pm

      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!
      Reply
  4. vivian says

    August 12, 2012 at 9:21 pm

    I don't have a spring form cake pan. Can I use something else?
    Reply
    • Patricia says

      August 13, 2012 at 4:19 am

      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!
      Reply
  5. Carole says

    June 1, 2013 at 1:19 am

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

      June 1, 2013 at 4:39 am

      I know, Carole! What fun - cakes galore!
      Reply
  6. Denay DeGuzman says

    September 20, 2018 at 8:31 am

    What a delightful new recipe! The whole idea of citrus-scented wine cakes has me feeling happy and joyful. I'd love to bake up a double batch using mini Bundt pans and share them with family and friends.
    ★★★★★
    Reply
    • Patricia says

      September 20, 2018 at 12:12 pm

      Thanks so much, Denay! It's a lovely recipe, for sure! Enjoy!
      Reply
  7. Leanne says

    September 20, 2018 at 8:46 am

    This recipe is such a gem! I've been looking for a citrus cake with fresh berries and can't wait to try your recipe out. Love your beautiful blog!
    Reply
    • Patricia says

      September 20, 2018 at 12:11 pm

      Thanks very much, Leanne! I hope you love this recipe as much as I do!
      Reply
  8. Beth Eaton says

    September 20, 2018 at 8:55 am

    This looks absolutely delicious! I'm definitely going to be adding this to my recipe box!
    Reply
    • Patricia says

      September 20, 2018 at 12:11 pm

      Thanks a bunch, Beth! Enjoy!
      Reply
  9. Lara Olivia says

    September 20, 2018 at 9:06 am

    This recipe looks fantastic! I'm terrible at baking but would love to give it a go! XO
    Reply
    • Patricia says

      September 20, 2018 at 12:11 pm

      Thanks so much, Lara! I hope you try these (and succeed!). They're worth trying :)
      Reply
  10. V [LoveBecomesHer] says

    September 20, 2018 at 10:40 am

    that flavor combination sounds perfect for fall! so cool. pinning it for the first fall dinner party
    Reply
    • Patricia says

      September 20, 2018 at 12:10 pm

      Thanks so much, V! Hope you enjoy these little treats for your dinner party!
      Reply
  11. Beth says

    September 20, 2018 at 10:45 am

    That looks so good! I've never baked with wine before, but I'd like to try this recipe. The small cakes are the perfect size.
    Reply
    • Patricia says

      September 20, 2018 at 12:10 pm

      Thanks, Beth! I love the bite-sized version as much as the original :)
      Reply
  12. Rhonda says

    September 20, 2018 at 10:52 am

    Never thought of adding wine to make a cake. I like wine with cake LOL so this I'm sure would be amazing. Pinning to try this later. Thanks for sharing!
    Reply
    • Patricia says

      September 20, 2018 at 12:09 pm

      Thanks so much, Rhonda! I hope you try it and enjoy! I loooove the flavor!
      Reply
  13. Meg says

    September 20, 2018 at 11:30 am

    MmmmmMmmmmm. Wow this looks like the perfect thing to take to my thanksgiving dinner at my mother in laws!
    Reply
    • Patricia says

      September 20, 2018 at 12:09 pm

      That's a great idea! Hope you try them and enjoy!
      Reply
  14. Casey the College Celiac says

    September 20, 2018 at 12:05 pm

    These look so light and fluffy - YUM!
    Reply
    • Patricia says

      September 20, 2018 at 12:08 pm

      Thanks so much! They really are!
      Reply
  15. Elisha says

    September 20, 2018 at 1:01 pm

    Yum! I’ve never thought of adding wine to cake, but why not?!? Can’t wait to try this!
    Reply
  16. Shirley says

    September 20, 2018 at 1:15 pm

    I'm so glad I found your site! Your recipes are awesome! I love the tiny bundt pan idea which would help with those who may have difficulty with portion sizes. (raising hand) Thanks for posting, I'm going to try several of your recipes!
    Reply
  17. Sophia Inza says

    September 20, 2018 at 1:28 pm

    Okay, this sounds heavenly! What a perfect holiday dessert :)
    ★★★★★
    Reply
  18. Vanessa says

    September 20, 2018 at 4:34 pm

    These look so delicious avnd they're adorable too. I'd definitely make them for a posh little party.
    Reply
  19. Erin says

    September 20, 2018 at 8:02 pm

    This looks so delicious! I can’t wait to try making it.
    Reply
  20. Luci says

    September 20, 2018 at 9:29 pm

    This looks like a tasty cake. I've never made a cake with olive oil before, doesn't it give it a strong flavor or blend in?
    Reply
    • Patricia says

      February 21, 2019 at 11:56 am

      Hi Luci! This doesn't have a strong flavor, at all, but it's best to use extra-virgin olive oil of good quality. Hope you like it!
      Reply
  21. Jeanette says

    September 20, 2018 at 11:09 pm

    Amazing recipe. Thanks for sharing this :) Not easy when you try to be very minimal with sugar and you see treats like this.
    Reply
  22. Courtney Byers says

    September 21, 2018 at 5:13 am

    This sounds soooo amazing. I cannot wait to make this for myself.
    ★★★★★
    Reply
  23. Kaitlyn Moorhead says

    September 21, 2018 at 5:20 am

    My husband would LOVE these!! He is all about citrus flavors in anything!
    Reply
  24. Cassie says

    September 21, 2018 at 7:53 am

    These berry cakes look to beautiful to eat! And I'm a sucker for anything with wine!!
    Reply
  25. Raina says

    September 21, 2018 at 1:32 pm

    This looks so good- and so pretty! Great photos- it makes this look like the perfect decor for a table, too!
    Reply
  26. Cindy Ingalls says

    September 21, 2018 at 5:46 pm

    You had me at Muscato. This cake looks incredible and just in time for the holiday baking season. Can't wait to give this a try.
    Reply

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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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