I could easily spend a few weeks posting about cooking and baking with wine. This late harvest citrus cake recipe was very hard to choose, due to the amount of things I wanted to bake. But it was worth it.
Our country’s wine estates are located mostly in the province of Mendoza. That’s were the malbec grape found it’s natural habitat.We have really good red wines here. You don’t have to pay a lot to be able to uncork a good bottle
The late harvest I used in this cake is paired with citrus and olive oil, a light one. I wanted the aftertaste of the wine to be present. After all, it’s all about the wine today.
Late harvest citrus cake
- 6 large eggs, room tº, separated
- ¾ cup + 1 Tbs granulated sugar
- 1 cup all-purpose flour
- ¾ cup + 2 Tbs cake flour (not self-rising)
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup fruity olive oil
- 1/3 cup canola oil
- Zest of ½ orange
- Zest of 1 lemon
- Zest of 1 tangerine
- ½ cup good quality late harvest wine
- Confectioners’ sugar for dusting
- Caramelized apples (see below)
- Preheat the oven to 350º. Brush a 9-inch spring form pan lightly with olive oil. Line the bottom with parchment paper. Oil the paper and set aside.
- In the bowl of a stand mixer with the whip attachment, or with a handheld mixer, beat the egg yolks and sugar until the mixture isthick and pale, the ribbon stage, 3 to 5 minutes.
- In a separate bowl sift together the flours, salt and baking powder and set aside.
- Change to the paddle attachment if using a stand mixer.Beat in the oils and the zests into the egg mixture, the stir in the wine, scraping down the sides of the bowl. Fold the flour mixture in three additions, blending gently after each.
- In a separate bowl beat, beat egg whites until they hold a medium peak. Fold into the batter in three stages, and then scrape thebatter into the prepared pan.
- Bake for 25 minutes, then reduce the tº to 325º and continue baking until the surface of the cake is golden brown, springs back when lightly touched and a tester comes out clean. It may have cracked a bit, though mine didn’t.
- Transfer to a rack and cool before unmolding by running a knife around the edges of the cake and removing the sides of the pan.
- Dust with confectioners’ sugar before serving.
- Wash and dry 2 green apples but don’t peel them. Cut them in quarters.
- In a skillet melt 2 Tbs butter, wait until it starts to foam and add the apples. Cook for a minute and add 2 Tbs sugar. Cook the apples turning once or twice so all sides are golden, about 2 more minutes.
- Add 1/4 late harvest wine and cook until evaporated.