I would have loved to be writing right now how much I’ve been wining and dining but I am not that good at it for the past few years, I mean the wining part. That’s because my stomach is extremely fragile and has had many problems. So I’m very happy to find an alternative way to consume wine: baking a cake with it!
So most of us are familiar with cakes that have some sort of alcohol in them, like rum cakes, liqueur, brandy. I’m not the biggest fan of rum cakes but I like those with liqueur. Then I saw this cake in Thug Kitchen cookbook and I was definitely intrigued because it had dry white wine in it.
As usual, I made a few changes of my own and baked this dellllicious cake… and OMG, it did turn out to be delicious. As I am writing this blog post, the remaining cake is standing right next to me on the table and the smell is fascinating – I will almost lose myself and eat the whole thing!
You will see that the cake doesn’t have any eggs or butter etc. meaning it can easily be made vegan if you choose vegan white wine. I love wine from Chile and I didn’t have the need to make the cake vegan. So I used Casillero del Diablo Chardonnay. I loved the result.
The cake, just by itself, is very delicious. It also has the perfect texture and consistency – it is not silky smooth but it is still soft and moist, which makes it a good base for also big celebration cakes made of a few layers.
You can eat it the cake as it is, or you can make the sweet glaze with wine as in the recipe and pour it all over to kick the wine taste harder and to make the cake even more moist. One more alternative is to dust the surface of the cake with a light layer of powdered sugar. I personally prefer either plain version or the version with glaze, as I am not always the biggest fan of dusting with powdered sugar. But if you like it, it works. Enjoy the cake!
Difficulty: ★☆☆ (Easy)
(serves 8-10, made in a 24cm springform pan)
8.5 dl + 5 tsp (or 3 1/2 cups) all-purpose flour
1 tsp baking soda
2 tsp baking powder
a pinch of salt
1 tsp vanilla sugar
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
2.5 dl (or 1 cup) granulated white sugar
4 tbsp olive oil
1 can (400 ml) coconut milk
1.5 dl + 2 tbsp (or 3/4 cup) dry white wine
oil to grease the pan
For the glaze (optional):
2.5 dl + 4 tbsp (or 1 1/4 cups) powdered sugar
1 tsp vanilla sugar
2 tsp lemon juice, freshly squeezed
4 tbsp white wine
1. Preheat the oven to 180C. Grease a 24cm springform pan and cover the base with a baking paper.
2. Put the first 7 ingredients in the list in a bowl and whisk a bit. Put aside.
3. In the bowl an electric mixer, Put sugar, olive oil, coconut milk and wine and beat in medium speed until they are mixed well. By the way you can perfectly whisk all these by hand but I was lazy so I used my standing electric mixer.
4. Add dry ingredients to the wet mixture and beat in medium speed until they are just mixed – do not overmix. Scrape the sides of the bowl with a spatula if needed.
5. Pour the cake batter in prepared springform pan and smoothen the surface with a spatula. Bake in the oven, in medium rack, for about 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
6. When the cake is ready, let it cool in the pan for about 10 minutes, then take it out of the pan and let it cool to room temperature on a wire rack. If you want to eat it plain, you can do it when it is cooled down, or you can spread a thin layer of powdered sugar and serve.
7. If you want to pour glaze over the cake, prepare it when the cake is cooled down completely. Mix dry ingredients and wet ingredients for the glaze separately first. Then combine all, whisking until no clumps are left.
8. Pour the glaze over the cake and serve (this makes quite a lot of glaze, so if you want you can also use half measurements of ingredients to make a smaller amount of glaze). Enjoy the cake with coffee, tea or better yet some sweet wine, why not?!