by Midge
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2 1/2 cups
AP flour
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1/2 teaspoon
salt
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1 tablespoon
baking soda
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2 cups
granulated sugar
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4
eggs
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1 teaspoon
vanilla
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1 cup
white wine
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1 cup
olive oil
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7 ounces
raspberry jam, preferably homemade, but I used Bonne Maman
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Preheat oven to 350.
Ask the hotline about this step!Butter and lightly flour 2 nine-inch cake pans.
Ask the hotline about this step!Sift together flour, salt, and baking soda. Set aside.
Ask the hotline about this step!In a standing mixer, blend sugar and eggs on med-high for a minute. Slowly mix in vanilla, wine, and oil.
Ask the hotline about this step!Gently fold dry ingredients into cake batter until smooth.
Ask the hotline about this step!Pour batter into prepared pans and bake for 25-30 minutes until cake tester comes out clean. Cool on wire racks.
Ask the hotline about this step!Spread jam on one layer; then top with the other. Frost top layer with icing (recipe below).
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1/2 cup
unsalted butter, softened
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1 cup
confectioners sugar
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1/2 cup
Dutch processed cocoa
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1/4 cup
whole milk
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1 teaspoon
vanilla
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Blend butter and sugar. Fold in cocoa and gradually add milk until it starts to look like icing. Mix in vanilla.
Ask the hotline about this step!Oh I'm so glad it worked out. That's exactly how my mom makes it and then she sifts powdered sugar on top instead of icing. yum!
This cake was fantastic!
I don't have wine in the house do I really need it ? What can I use instead
I don't have wine in the house do I really need it ? What can I use instead
I don't have wine in the house do I really need it ? What can I use instead
I don't have wine in the house do I really need it ? What can I use instead
I don't have wine in the house do I really need it ? What can I use instead
I don't have wine in the house do I really need it ? What can I use instead
Hi Midge,
I made this but somehow it has this unpleasant bitter taste which I suspect is extra virgin olive oil I used. Did you use just normal olive oil?
Also just want to make sure the baking soda is the bi-carb soda ya? Or is it suppose to be baking powder?
Thank you.
Saccharine -- bi-carb soda is indeed baking soda.
If you think it's the olive oil, it would be because your olive oil is old or has been exposed to excessive heat or light and has lost it fresh fruity flavor. Olive oil doesn't keep much past a year. It doesn't get better with time.(unlike fine red wine)
I've been dreaming of your cake for awhile now - probably since you posted it - and I finally made it two nights ago and loved it! All of the components make for rich, flavorful bites full of delicious contrasts - the moist, fragrant cake, the fluffy chocolate icing and the sweet, tart jam. I look forward to making this again.
Oh I'm so glad! Thanks so much for trying it gingerroot. I'll be making it again soon for my husband's birthday.
I made this and love it! I tried red wine thinking it'd turn a beautiful red, but that it did not. It definitely is incredibly tasty, so rich and moist! I put my rendition on my blog with a nod to you of course.
truestnature.wordpress.com
Thank you!
~Laura
Thanks so much for your comments and lovely blog post, Laura. Really glad you liked it. It's become the only layer cake I ever bake now.
So many, many congrats on the Wildcard win! I too have been eyeing this. I have one last jar of homemade jam left, and it might have the honor of making this beautiful cake.
thanks so much checker! I'm honored that you'd consider using your last jar of homemade jam on my cake. Hope you like it.
I'm also curious which white wines you've used for this cake. Sounds almost healthy! Got to try it. ;)
Thanks ChefJune! See my response on the wine below. Would love to hear how you like it and which wine you end up using.
Congrats on the wildcard! I've been eyeing this for months but haven't had the occasion to make it yet-I've decided I'll just make up one. :) Which white wines have you used for this recipe?
I've used reasonably priced Gruner and French Sauvignon Blanc. My sister likes to use Chardonnay. Really, whatever you like to drink and have on hand!
It's like a painter's canvas, eh? Even better! I'll try it with a muscat I have on hand then.
Love this recipe! Can't wait to make it for whatever birthday rolls around next... Congrats on the wildcard! Well deserved.
Congrats, Midge!
I can't wait to try this! I've had my eye on it for months, and now I've just got to come up with an event to make it for (otherwise, honestly, I'm sure I could eat the whole thing myself). Many congrats, Midge, for the wildcard win!!
Thanks CS. I'm with you on cake. I always end up giving half of it away, so I don't eat it for breakfast, lunch, and dinner. I made Louisa's cake on Tues and it's already history.
Made this but used an orange olive oil. I didn't know how it would work with the wine. It was fabulous! the orange and chocolate went very well together. I did the chocolate frosting and added some orange rind in it. I used apricot jam. I am going to have fun playing with this one. Thank you for sharing.
Big congrats, Midge! This is a lovely choice for a wildcard win!
Congratulations Midge....this is on my to-make list.
Hooray Midge!!!! This is such a well deserved wildcard! I'm thrilled for you and that it's going to be in the book. And I definitely know what I'm making just as soon as a birthday rolls along.
Thanks fiveandspice! Would make a fab dessert after your winning shrimp dish.
Wow, what a super lovely surprise to see this. I'm so thrilled you guys liked my cake. Thanks so much everyone for your congrats and nice comments!!
I love wine of any color in cake! I make a chocolate version using red wine and raspberry jam.
Congrats Midge!! This is such a lovely cake.
congrats, Midge! this is definitely on my list to make!
thanks healthierkitchen! Already looking forward to my next batch of sesame noodles.
Whoo hoo! Congrats on your Wildcard win!
I have a small cookie press that has an attachment that looks like a thin tube, so I filled it with jam (a little messy) and inserted it into the center of the cupcake. They came out pretty, but it was definitely not enough jam. I'll try again in a few weeks and let you know how they come out.
I just made this cake last night, with homemade strawberry jam and whipped cream in the middle, and just a sprinkle of powdered sugar on the top instead of frosting. I used a mild-ish olive oil and a dry riesling. Delicious! The flavor was great yesterday, but it really came together today--when I had a big piece for breakfast :)
I just made these as cupcakes - I inserted the jam into the center of the cupcake and then frosted them. I thought it would be a nice surprise.
They were delicious - although I found that I didn't insert enough jam. They would have been even more fantastic if I had.
I think next time, I will spread one layer of the jam, and then a layer of frosting.
I just did this, and it worked well. My jam was a little on the runny side, so I let the cupcakes sit after I applied the jam layer until it dried out a little and then added the chocolate on top. So good.
I think this cake sounds fantastic; when I make it, I think I will use marmalade or apricot jam in the middle (Maida Heatter has a great recipe for homemade apricot preserves with rum--it's easy and good); I will also grate some orange zest in the batter. The photographs are really enticing too.
Thank you! Apricot jam is a great idea. I'd love to hear how it turns out.
My mom's bday is coming up - I will have to surprise her with this one. Thanks for a great recipe!
I enjoyed both making and eating this cake. I love that it has olive oil in it. The flavors and texture were outstanding. One strange thing that happened though is that the raspberry jam I made (boiled frozen raspberries with sugar) seeped into the cake and turned it blue - seriously, that blue that we always associate with fake raspberry flavor - or a smurf-like blue. Any food chemists reading will have to weigh in on this. The color of the jam layer itself remained unchanged.
I'm so happy you were pleased with the cake, the smurf-like quality notwithstanding. I wonder if its some reaction with the olive oil that caused it? When I look at my photo, it does seem like maybe there's a blueish streak near the jam. Weird.
Sounds like either you used baking powder instead of baking soda (unlikely), or there's aluminum in your baking soda. Check this out: http://smittenkitchen.com/tips/why-are-my-baked-goods-turning-blue/
Midge, Just made Mom's cake but am using Sarabeth's strawberry rhubarb jam filling with plain buttercream icing. Then with the extra batter made a few cupcakes with coconut on top. Yum, I can't wait.
Midge, You take nice photos. I can only imagine how great this tastes...and I will.
Delicious and nice photo. My husband's BD is coming up soon, what a find, thanks for sharing!
This is my kind of birthday cake! I have been wanting to make an olive oil cake - and I think I have found one to try.
I've made olive oil cakes (Alice Medrich has a great one in one of her cookbooks) and agree they come out so nice and moist, but have never made one with wine. I must know SOMEONE with a birthday, anniversary or something I can make this cake for! But first I've gotta make your apple pie :-)!
ooooohhhh!
Thanks for the nice comments. I'm having a slice right now and it may be even tastier today.
Gorgeous! Definitely going into the "simply must-try" file. ;o)
Can I substitute equal amounts of GF all purpose flour for regular flour in this recipe?
How prominent is the wine flavor in this cake and what do you suggest in terms if wine selection?
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Excellent. A moist well, flavored cake. I made 1/2 the recipe and baked it in a deep 8" cake pan. Sliced the layer in half for the raspberry filling. Perfect for my mom's 85th birthday. Note: used Colavita 100% olive oil - no bitter or strong olive oil taste.