Spanish Olive Oil And Wine Cake
Ingredients
1 Tbsp. unsalted butter
1 1/4 C. all-purpose flour, plus extra for pan
2 tsp. baking powder
2 tsp. salt
9 ounces granulated sugar
1 1/4 C. extra-virgin olive oil
3 large egg
1 1/2 tsp. orange zest
1/2 tsp. vanilla extract
2 Tbsp. dry white wine
2 Tbsp. dry sherry
Cooking Instructions
Preheat oven to 350. Coat 8 1/2×4 1/2-inch loaf pan with soft butter, sprinkle it with 2 Tbls. flour; set aside. Sift remaining flour together with baking soda and salt and set aside. In medium bowl, combine 1 C. of sugar, olive oil, eggs, orange zest, and vanilla. Beat with electric mixer until smooth and light. Add flour mixture in 2 batches, folding it in with spatula or wooden spoon until just incorporated. Spoon batter into prepared loaf pan and bake 45-50 minutes. To check for doneness stick cake tester or toothpick into middle of cake. If it comes out moist but has no batter sticking to it then the cake is done. Meanwhile, combine wine, sherry, and remaining sugar in small saucepan and heat over medium heat, stirring to dissolve sugar, until first bubbles appear around edges. Remove from heat. Remove loaf from oven and spoon wine-sherry sauce over top while cake is until hot. Cool on rack 10 minutes and slide knife around sides of cake and remove.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)