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.
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.
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.
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.
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.
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.
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!
Patricia Conte/Grab a Plate
Yields Serves 10-12
This recipe is from Vegetarian Times magazine.
Save Recipe5 based on 3 review(s)
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
- 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.
- In a medium bowl, sift together the flour, baking powder and salt. Set aside.
- In a medium bowl, whisk together the orange juice, orange and lemon zest, wine and olive oil. Set aside.
- 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.
- 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.
- For the springform pan, place it on a baking sheet and add the batter to the pan.
- 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.
- Allow the cake to cool for about 10 minutes, then remove the sides of the springform pan.
- 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.
Julia {The Roasted Root} says
Patricia says
Honey What's Cooking says
Patricia says
Destiny Ingram says
Patricia says
Deborah Greene says
Patricia says
vivian says
Patricia says
Carole says
Patricia says
Denay DeGuzman says
Patricia says
Leanne says
Patricia says
Beth Eaton says
Patricia says
Lara Olivia says
Patricia says
V [LoveBecomesHer] says
Patricia says
Beth says
Patricia says
Rhonda says
Patricia says
Meg says
Patricia says
Casey the College Celiac says
Patricia says
Elisha says
Shirley says
Sophia Inza says
Vanessa says
Erin says
Luci says
Patricia says
Jeanette says
Courtney Byers says
Kaitlyn Moorhead says
Cassie says
Raina says
Cindy Ingalls says