Prep time 20 min
Cook time 40 min
Serves 8 people
Light, zesty, and just sweet enough. Pair it with the Matthiasson 2015 Late Harvest Viognier for the perfect end to a great dinner.
What is it about baking that’s so soothing? As we continue to shelter in place and our favorite restaurants remain closed for dining in, people are cooking (and drinking!) at home more than ever. Baking is an especially popular quarantine pastime, filling my social media feed with amazing cakes, pies, and other desserts.
There’s definitely something calming and meditative about the baking process. More methodical and scientific than other forms of cooking, there are fewer variables that could go wrong. In a time full of unknowns, it’s an amazing feeling to end up with something delicious, knowing you followed the recipe properly. The only thing better than baking? Enjoying the fruits of your labor with an awesome dessert wine!
Now seems like the perfect time to share with you our recipe for a super simple lemon and vanilla olive oil cake, paired with a gem of a dessert wine. Steve Matthiasson’s own 2015 Late Harvest Viognier is one of the best dessert wines we’ve tasted and performs well above its price point.
In true Matthiasson style, this late harvest viognier is lower in alcohol at 13%. Steve intentionally allowed a natural oxidative aging in which a small amount of vinegar was developed, creating a hint of pleasant acidity that balances the sweetness of the wine. To mirror the balance of the viognier, we wanted to feature a cake that wasn’t simply sweet but had a great balance of contrasting tastes. This olive oil cake has a richness from the egg yolks and olive oil and a lightness from the meringue. The sweetness is balanced with acidity from lemon juice and zest and just a touch of salt sprinkled on top of the cake.
Olive Oil Cake
Ingredients
167g sugar
37g egg yolk (about 3 egg yolks)
25g lemon juice
3g lemon zest
113g cake flour
160g olive oil
14g vanilla extract
additional salt and sugar for dusting
Recipe
Step 1
While you preheat the oven to 325 Degrees Fahrenheit, chill your bottle of late harvest viognier. With a peeler or a sharp knife, remove 3g of lemon peel from a lemon being careful not to cut into the white pith. Mince the lemon zest very finely and set aside. Cut the lemon and squeeze out 25g lemon juice, making sure to strain out any seeds.
Step 2
In a bowl combine the egg yolks, lemon juice, 110 grams of the sugar, minced lemon zest, vanilla extract, and whisk together thoroughly.
Step 3
Sift your cake flour and while whisking, slowly add into the egg yolk and lemon mixture. Continue whisking until thoroughly combined. This can be accomplished by using either a stand mixer or using a wet kitchen towel wrapped under your bowl.
Step 4
Start whisking 2g of salt and all of the egg whites together until a light foam forms. At this point, add in the remaining 57 grams of sugar and continue whisking until stiff peaks form in your meringue. You will know that you have achieved stiff peaks when the mixture is able to hold its shape on a whisk when held upside down.
Step 5
Prepare a springform cake pan by lightly coating the bottom and sides with butter. Then, add a small amount of cake flour (roughly 3 tablespoons) and move the pan around and use your hands to create a light coating of flour and butter all around the pan. Knock off and discard any excess flour.
Step 6
Bake for approximately 40 minutes. Your cake will be done when it reaches a light brown color and when an instant-read thermometer reads at least 203 degrees Fahrenheit. You can also use a toothpick to make sure that it comes out clean after being inserted into the center of the cake.
Step 7
Drain your portobello mushrooms and squeeze out any of the remaining liquid, making sure to reserve your mushroom water. Add 2 tablespoons of butter along with ½ tbsp of garlic paste into a saute pan and turn up to medium heat. Once your butter is melted and bubbly, add in your dried mushrooms and saute until tender. Towards the end with the heat turned to low, add a half tablespoon of soy sauce and toss to combine. Turn off the heat and set aside.
Step 8
Allow to cool on a rack until it reaches room temperature. Before slicing and serving, mix 4 teaspoons sugar and one teaspoon and sprinkle over the top of the cake. Slice and serve with a nice chilled glass of Matthiasson’s 2015 Late Harvest Viognier. Enjoy!