Today I want to open the doors of my kitchen with the recipe for the Cake with Oil and White Wine, a dessert that smells like home, slow afternoons, and traditions that remain in the heart.
It’s one of those ‘old-time’ preparations, born from the simplicity of the pantry, where butter gives way to the lightness of oil and wine provides a rustic aroma that enchants at first bite.
I truly invite you to try it: you don’t need to be a great pastry chef, just a pinch of love and the desire to rediscover those genuine flavors that taste good and authentic.
Get to work and let yourself be embraced by its fragrance!
Other dessert recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 24 cm pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Cake with Oil and White Wine
- 3 1/3 cups all-purpose flour (you can use 2 1/2 cups all-purpose flour and 3/4 cup whole wheat flour for a more rustic touch)
- 1 cup sugar
- 4 eggs (medium)
- 2/3 cup sunflower oil
- 2/3 cup dry white wine (or Passito for a more intense flavor)
- 1 packet baking powder
- lemon zest (grated or orange zest)
- 1 pinch salt
- 5 1/4 oz nuts (almonds and hazelnuts)
- 2 oz raisins
Tools for Cake with Oil and White Wine
- Mixing Bowl
- Mixer
Steps for Cake with Oil and White Wine
Beat the Eggs with Sugar: In a large bowl, use electric beaters to whip the eggs with the sugar until the mixture is light and fluffy.
Add the Liquids: Slowly pour in the oil and then the wine, continuing to mix at low speed.
Combine the Dry Ingredients: Sift the flour with the baking powder and gradually add it to the mixture along with the lemon zest and a pinch of salt. Mix until the batter is smooth (it will be slightly more fluid than a butter cake, which is normal).
The Crunchy Part: I coarsely chopped a mix of almonds and hazelnuts. Do not grind them into flour: leaving larger pieces, you’ll feel their toastiness under your teeth. Add some to the batter and keep the rest for the top. Add the raisins as well.
Prepare the Pan: Grease with oil and flour a bundt pan (approximately 9 inches). Pour in the batter.
The Final Touch: Before baking, distribute the remaining nuts on top and generously sprinkle with granulated sugar. This will create that typical crunchy crust of homemade desserts during baking.
Sweetness: I added a handful of raisins, previously soaked in warm water (or white wine for a stronger flavor) and well drained.
Baking: Bake in a preheated static oven at 350°F for about 40 minutes. Always do the toothpick test.
Now all that’s left is to make coffee and let yourself be wrapped in the aroma of this home-tasting cake. Happy snack time to everyone!
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My Tips:
Trick to Avoid Sinking: To prevent the raisins from sinking to the bottom, lightly flour them before adding to the batter.
Delicious Variation: If you want a more intense flavor, briefly toast the nuts in a pan before adding them to the cake.
