Focus on food: November 07, 2008

Olive Oil and Sauternes Cake

Great American Chefs Series - Alice Waters Archive Recipes

Ingredients:
5 eggs, plus 2 egg whites
¾ cup sugar
1 tablespoon of grated orange and lemon peel
1 cup sifted flour
½ teaspoon salt
½ cup good quality Sauternes
½ cup plus 2 tablespoons olive oil

Cooking Directions:
Preheat oven to 375 degrees. Separate the five eggs and beat the yolks with the ¾ cup sugar using a whisk until light colored and well beaten. Add the orange and lemon peels and set aside. Combine the flour and the salt and add little by little to the egg mixture, mixing until incorporated. Add sauternes and olive oil in same way.

Beat the egg whites until stiff and fold them into the mixture. Pour this batter into an 8 inch buttered spring form pan, whose bottom is lined with parchment.
Bake for 20 minutes. Lower oven to 325 degrees and bake for another 20 minutes. Turn over off, cover with a round of parchment paper and leave in closed oven to fall for 10 minutes.
Remove and invert onto plate. Release spring form pan and allow to cool completely.
Serve with fresh baked peaches.