3/4 tsp xanthan gum
2 Tbs King Arthur Flour cake enhancer
1 tsp baking powder
1/4 tsp salt
2/3 cup extra virgin olive oil
1/3 cup sweet dessert wine, such as Moscato, Marsala or Muscat
1/3 cup fresh orange juice
4 large eggs
1 cup sugar
2 pt fresh berries
2 Tbs powdered sugar
1) Preheat oven to 350F. Coat 9x13 inch cake pan lightly with oil.
2) In a small bowl, whisk together the flour, xanthan gum, cake enhancer, baking powder and salt.
3) In a different small bowl, whisk together the olive oil, wine and orange juice.
4) In a large bowl, beat the eggs and sugar with an electric mixer for 4 minutes, or until pale yellow and tripled in volume. Add half of dry ingredients and mix on low speed until blended. Add half of olive oil mixture and mix to blend. Repeat with remaining dry ingredients and olive oil mixture.
5) Let the batter sit for 10 minutes and then gently mix in berries.
6) Pour batter into prepared pan. Bake 50 minutes, or until center is 210F. Cool completely, then dust with powdered sugar.
Review: I've had this recipe for almost three years. Each week it tempts me as I flip through my pile of clipped recipes. I decided to treat myself and finally make it. Unfortunately, after buying 2 pints of berries (blueberry & blackberry), I read the instructions and it said to serve the cake with berries. Ugh. Berries rot in the fridge so quickly, so I was reluctant to do that. I tossed them into the cake and they sunk to the bottom and burst. Remembering a class I took, I should have let the batter sit for 10 minutes before mixing in the berries. This helps the xanthan gum bind itself up and makes it able to suspend mixed-in items. Now, back to the flavor. This was pretty delicious. It was light, airy and had a subtle citrus/moscato flavor. It also had a strong olive oil flavor. Bummer. I'd recommend trying vegetable oil next time.
Adapted from:
http://www.vegetariantimes.com/recipe/citrus-scented-wine-cake-with-fresh-berries/
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