This is a moist, quick tea-bread style of cake that is lightly infused with the flavors of wine and olive oil, so you will naturally want to use good-quality, locally sourced wine and olive oil. The glaze gives it some pop, but it is essentially a simple cake that will shine when served with the Strawberries in Pinot Noir.
Makes 1 loaf
- 1 1⁄2 cups unbleached flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3 large eggs
- 1 cup unbleached organic cane sugar
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup olive oil
- 2⁄3 to 3⁄4 cup dessert wine (late harvest or Moscato wine), use up to 3⁄4 cup for a moister cake
FOR THE GLAZE
- 2–3 tablespoons dessert wine
- 1⁄2 cup organic powdered sugar
Preheat oven to 350° and position the rack in the lower third of the oven. Lightly butter a 9- by 5-inch metal loaf pan. Line the bottom and the two longer sides with parchment paper.
Sift to combine the flour, baking powder and salt into a large bowl and set aside.
Beat the eggs and sugar in the bowl of a stand mixer and then add the vanilla extract and the olive oil, continuing to beat for approximately 5 minutes. Add the mixture of dry ingredients alternating with the wine a little at a time while beating at low speed just mixing until everything is incorporated. Pour the batter into the loaf pan, and bake for 45–50 minutes or until a tester comes out clean.
While baking whisk 2–3 tablespoons of dessert wine into the powdered sugar until smooth and pour over the cake when it comes out of the oven. Cool the cake on a rack before taking it out of the pan. Slice and serve by itself or with the Strawberries in Pinot Noir. The cake is even better the next day.