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Sunday, June 28, 2009

Sauv Blanc Cake

Came across this recipe in one of the wineries in NZ, the original calling for Chardonnay and fresh grapes. The alcohol stash is mostly red wine but there were several bottles of Sauvignon Blancs (and they are similary fruity - so not bad a substitute), and raisins are originally grapes (which the original recipe called for) - so just a couple of substitutions and the curious case of the white wine cake was solved. Some of the proportions have been changed according to (my) taste - another one of those instances where a recipe is not strictly followed. (a bit funny how I try to write them down again - they will be tweaked and changed the next time around anyway!)

1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
3/4 cup caster sugar
50g softened butter
3 tbsp extra virgin olive oil
2 eggs
grated rind of 1 lemon
grated rind of 1 orange (or substitute 1 tsp orange essence)
1 cup Sauv Blanc
1 tsp vanilla extract
1 cup dried fruit, rehydrated in 1.5 cups of warm water
30g melted butter (for brushing)
4 tbsp brown sugar (for sprinkling)


Pre-heat oven to 180C. Grease/spray a cake tin (or a rectangular tin).

Mix flour, baking powder, baking soda and salt in a mixing bowl. In a separate bowl, beat the 50g butter, sugar and olive oil until smooth. Add eggs, rinds, vanilla, then add flour mixture, alternating with the white wine, in 3 additions. Mix until free of lumps, then pour into cake tin. Drain rehydrated fruit, and sprinkle on top. Bake for around 20 minutes or until set, then brush top with butter and sprinkle with sugar, then bake again for another 30-4o minutes, or until a skewer comes clean.

Sprinkle (again!) with some icing sugar (serve with lightly whipped cream if desired.)

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