The Catalan TableSoft Muscat wine cake
Fluffy Muscat wine cake with an icing sugar and lemon topping.
Ingredients
Servings
6
Measurement units
Ingredients
Ingredients for the soft Muscat wine cake
- 3 whole eggs+ 1 egg yolk
- 150 gpanela sugar
- 150 mlMuscat wine
- 100 mlolive oil
- 200 gplain flour
- 16 graising agent
- a pinch salt
- 1 lemongrated zest
- 1 lemonjuice
- 100 gicing sugar
- 20 gsoftened butter
- a little flour
Nutritional Information
Per serving
Calculated for 6 servings
Calories
478 kcal
Protein
3.3 g
Fat
18.8 g
Carbohydrates
71 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation
- Preheat the oven to 150 °C.
- In a bowl, add the flour, raising agent, salt and grated lemon zest, and mix well.
- Set this mixture aside.
- In another bowl, beat the whole eggs, egg yolk and sugar.
- Add the Muscat wine to the bowl with the eggs and mix well.
- Add the oil and mix well.
- Slowly pour the liquid mixture over the flour mixture while stirring.
- When the mixture is smooth, transfer it to a buttered and lightly floured cake tin.
- Bake at 150 °C for 45 minutes.
- Let the cake cool slightly in the tin.
- Mix the icing sugar with part of the lemon juice until you obtain a cream, not a liquid mixture.
- Brush the still-warm cake with this topping using a pastry brush.
- Serve it with a glass of Muscat wine.
Recommendations & Tricks
- The topping should have the consistency of a cream, not be liquid.
Original recipe
View or download the original PDF document.