The Catalan TableIngredients
Servings:
4
Ingredients
- 4 3 whole eggs + 1 yolk
- 150 gpanela sugar
- 150 mlmuscat wine
- 100 mlolive oil
- 200 gall-purpose flour
- 16 gleavening agent (or Royal baking powder
- salt
- 1 lemon: - the zest for the cake - the juice for the topping
- 100 gpowdered sugar
- 20 gsoftened butter for the mold
- flour for mold
Nutritional Information
Per Serving (Approx.)
Calories
877 kcal
Protein
18 g
Fat
41 g
Carbohydrates
106 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Preheat the oven to 150 °C. Ensure it is fully heated before placing the food inside.
- In a bowl, pour the flour, baking powder, salt, and lemon zest. Mix well with a wooden spoon or a hand whisk until all the ingredients are well integrated and no visible lumps remain.
Set Aside
- In another container, beat the whole eggs along with the yolk and sugar until the mixture becomes pale.
- Incorporate the muscatel into the egg container and mix well until fully integrated.
- Add the oil to the egg container and mix again until a homogeneous mixture is obtained.
- Gradually pour the liquid mixture over the flour, while constantly stirring with a spatula or whisk, until there are no lumps.
- When the mixture is completely homogeneous, transfer it to the mold previously greased with butter and lightly floured, ensuring it is well distributed.
- Bake at 150ºC for approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the mold for about 10-15 minutes before unmolding it.
- Mix the powdered sugar with a portion of the lemon juice until you achieve a thick cream texture, making sure it is not runny.
- While the cake is still warm, generously brush it with this glaze using a pastry brush.
- Serve it with a glass of Moscatel wine to complement the flavor of the cake.
Recommendations & Tricks
- When adding the muscatel wine to the mixture, do it slowly and while constantly whisking to prevent the batter from becoming too liquid and to ensure an even distribution of flavor.
- When incorporating the cake flour, use a spatula and fold it in with gentle, enveloping movements to avoid deflating the batter and achieve a fluffy cake.
- To enhance the cake's flavor, sprinkle a bit of panela sugar on top just before serving, which will add a crunchy and visually appealing touch.