Celebrate your love with this deceptively simple yet extravagant Valentine’s Day Cake. Once you have tasted this luscious cake made with dessert wine and olive oil, you will forget all about chocolate.
I’ve been married for over 35 years. And during that time, my husband a and I send each other love notes and texts daily. So I tend not to get too worked up about Valentine’s Day, if I’m being honest. We usually buy or make cards for each other and maybe I’ll make a special dinner or dessert. If I’m in the mood.
However, when I came cross this recipe in the Wall Street Journal by Aleksandra Crapanzano a few weeks ago, I knew that it was going to be my Valentine’s Day Cake this year. It’s everything that I love in a cake. It uses top ingredients but there is nothing fancy or precious about it. There are no sprinkles or cloyingly sweet, artery-clogging frostings. This is a cake for adults. And best of all, it comes together quickly!
I became a fan of dessert wines when I was introduced to them on a cruise throughout the Mediterranean years ago. They still haven’t taken hold in the United States the way they have in Europe and that’s a shame. While some can be very pricey, there are lovely and affordable ice wines, Tokaji and Muscat wines. The worst are overly sweet and syrupy, but the best are as light as a kiss on a summer’s breeze.
For this cake, don’t choose a dessert wine that is too light in flavor. You want something that is lovely and fruity. So if you are unfamiliar with dessert wines, ask your local wine store for suggestions. While delicious immediately, the flavors of the wine and the citrus will develop even further if you make this a day ahead of serving.
Moments of Perfection
So go ahead and take a bite. Then just close your eyes for a moment and inhale the amazing flavors and wonderful moist texture. Remember, if your dessert is wonderful, it’s okay if the rest of the meal isn’t perfection.
Yield: About 6 Servings
For the cake:
2 cups flour
1 tablespoon baking powder
¼ teaspoon fine sea salt
1¼ cups sugar
3 large eggs
¾ cup mild extra-virgin olive oil (I actually used an orange EVOO to bump up the orange flavor)
½ cup Sauternes, ice wine, Tokaji or Muscat de Beaumes de Venise (I used Beaumes de Venise)
¾ cup whole milk
Zest of 1 lemon, preferably organic
Zest of 1 orange, preferably organic
For the syrup: SEE NOTE
½ cup sugar
½ cup Sauternes or alternative
1 cup heavy cream
1 cup crème fraîche OR 1 additional cup of heavy cream
1 teaspoon vanilla extract
Splash of Sauternes
1 to 2 Tablespoons of Confectioner’s sugar (to taste)
1. Preheat oven to 350 degrees (325 for convection). Grease a 9-inch springform pan and line with parchment. Sift together flour, baking powder and salt.
2. Use an electric mixer to beat together sugar and eggs until pale yellow, about 5 minutes. Add oil, wine, milk and zests, and beat to combine, 1-2 minutes. Then add sifted ingredients and beat until just combined, about 1 minute. Pour batter into prepared pan. Bake until a knife emerges clean, 35-45 minutes. After 12 minutes open the springform and remove the outer ring. Allow the cake to cool completely on a wire rack before inverting onto a cake plate.
3. Make the syrup: In a small pot over low heat, dissolve sugar completely with a few spoonfuls water. Bring syrup to a simmer and cook until almost golden. Resist the urge to stir the syrup! You are trying to lightly caramelize the sugar and that simply won’t happen if you stir. Immediately remove the pan from the heat and stir in the wine.
NOTE: Okay, full disclosure. I had a terrible time with this syrup and I have caramelized LOTS of sugar. As soon as I added the wine, the sugar formed into the ball stage and I had to rewarm the mixture to dissolve the sugar crystals. It also spattered everywhere, burning me slightly in the process. SO BE CAREFUL! Honestly, I thought the cake was delicious on its own with just the whipped cream, but after eating it with the syrup, it puts things over the top.
4. Before serving, whip cream(s) until billowy with a heaping tablespoon or two of confectioner’s sugar, vanilla and a splash of Sauternes. Sprinkle cake with confectioner’s sugar, if using. Serve slices with a generous drizzle of syrup and a dollop of whipped cream.
FURTHER NOTE: While this cake is wonderful as set forth, it would also be great with some sort of stewed or roasted fruit or with some fresh berries.