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–+ servings

Spanish Moscatel and Olive Oil Cake

0.4kcal
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A light and delicate olive oil cake made with Spanish Moscatel sweet wine and fresh lemon and orange zest. Inspired by the celebrated olive oil and Sauternes cake from Chez Panisse, this Spanish variation has a beautifully soft crumb and a wonderful citrus aroma. Delicious with coffee, fresh fruit or a little whipped cream.
Servings 10 slices
Course Dessert, Pastry
Cuisine Mediterranean, Spanish
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Ingredients

**For the cake**
  • 5 large eggs separated
  • 2 additional large egg whites
  • 150 g ¾ cup granulated sugar, divided into two equal portions of 75 g each
  • 1 tbsp finely grated organic lemon and orange zest combined
  • 130 g approximately 1 cup cake flour
  • ¼ tsp fine sea salt
  • 110 ml scant ½ cup extra virgin olive oil, preferably mild and fruity
  • 120 ml ½ cup Spanish Moscatel sweet wine
  • ½ tsp cream of tartar not baking powder
  • **For preparing the pan**
  • A little softened unsalted butter
  • A little flour for dusting
  • Parchment paper
**Optional for serving**
  • Fresh peaches berries or sliced oranges
  • Softly whipped cream
  • Vanilla ice cream
  • A small glass of chilled Moscatel

Method

  1. Preheat the oven to 190°C (375°F), conventional setting. Place an oven rack in the middle position, leaving enough space above it for the cake to rise.
  2. Prepare a 20 cm (8-inch) springform pan by lining the bottom with a circle of parchment paper. Lightly butter and flour the sides of the pan, tapping out any excess flour. Prepare a second circle of parchment paper, lightly buttered on one side, to place over the cake during the final resting stage if needed.
  3. Separate the five whole eggs, placing the yolks in a large mixing bowl and the whites in a separate, perfectly clean bowl. Add the two additional egg whites to the five whites, giving you seven egg whites in total.
  4. Add 75 g of the granulated sugar to the egg yolks. Beat with an electric mixer for approximately 3 minutes, until the mixture becomes thick, pale and foamy.
  5. Add the finely grated lemon and orange zest and gently stir it into the egg yolk mixture using a silicone spatula.
  6. Slowly add the olive oil, mixing gently until incorporated. Pour in the Moscatel wine and mix again, scraping down the sides and bottom of the bowl to ensure everything is evenly combined.
  7. Sift the cake flour together with the salt. Add it gradually to the egg yolk mixture, folding or mixing gently just until no dry flour remains. Avoid overmixing.
  8. Add the cream of tartar to the seven egg whites. Using clean, grease-free beaters, whisk on medium speed until the whites become foamy.
  9. Gradually add the remaining 75 g of sugar while continuing to whisk. Increase the speed slightly and beat until the egg whites form soft, glossy peaks that gently hold their shape. Do not beat until they become dry or stiff.
  10. Add approximately one-third of the whipped egg whites to the cake batter. Fold them in gently to lighten the mixture.
  11. Add the remaining whipped egg whites in two additions, folding carefully with a large silicone spatula. Lift the batter from the bottom of the bowl and turn it over the whites, trying to preserve as much air as possible. Continue just until no large white streaks remain.
  12. Pour the batter into the prepared springform pan and gently level the top with a spatula. Place the cake in the preheated oven.
  13. Bake according to the supplied recipe's initial stage of 45–50 minutes, but begin checking the cake's color and progress after approximately 30–35 minutes. If it is browning too quickly, protect the top loosely with parchment. The cake should rise and develop a golden surface.
  14. Reduce the oven temperature to 160°C (320°F) and continue baking for approximately 10 minutes if the cake still needs additional time. Check for doneness by inserting a wooden skewer into the center. It should come out without wet batter. Do not continue baking unnecessarily once the cake is cooked through.
  15. Turn off the oven. If the cake is already fully baked, cover the top loosely with the prepared parchment circle and leave it in the switched-off oven for approximately 10 minutes, following the original cooling method.
  16. Remove the cake from the oven and place the pan on a wire rack. Allow it to cool completely before releasing the springform ring.
  17. Carefully run a thin knife around the sides if necessary. Remove the cake from the pan, transfer it to a serving plate and cut into slices.
  18. Serve at room temperature, on its own or with fresh fruit, softly whipped cream or a scoop of vanilla ice cream.

Nutrition

Calories0.4kcalCarbohydrates0.1gSodium58mgPotassium25mgCalcium0.05mgIron0.01mg

Notes

What Makes This Olive Oil Cake Different?

Most olive oil cakes are made by combining eggs, sugar, olive oil, flour and a raising agent such as baking powder.
This cake is a little different.
It's closer in technique to a sponge cake because the egg yolks and whites are prepared separately.
The yolks are beaten with sugar, olive oil and sweet wine, while the whites are whipped until light and airy.
When the whipped whites are gently folded into the batter, they create tiny pockets of air that expand during baking.
That's what gives this cake its wonderfully soft, delicate crumb.

Why Use Moscatel Wine in a Cake?

Spanish Moscatel is an aromatic wine made from Muscat grapes.
Sweet versions often have lovely floral and fruity aromas, with notes of citrus, honey, ripe fruit and sometimes dried apricots or raisins.
In this recipe, Moscatel contributes both moisture and flavor.
The wine is noticeable, but it doesn't need to dominate the cake. The citrus zest and olive oil help create a lovely balance.
If you have a bottle of sweet Moscatel in your pantry, this is a delicious way to use a little of it.

What's the Difference Between Moscatel and Sauternes?

The original Chez Panisse inspiration uses Sauternes, a sweet wine from Bordeaux in France.
Sauternes is traditionally made from grapes affected by noble rot, which concentrates their sugars and produces a wine with rich honeyed and fruity flavors.
Moscatel is different. The name refers to wines made from Muscat grape varieties, and Spanish sweet Moscatel is often especially aromatic and floral.
Both can work beautifully in desserts, but the character of the finished cake changes depending on the wine.
I love the fragrance that Spanish Moscatel brings to this version.

Why Are There Seven Egg Whites but Only Five Yolks?

It's an unusual detail, isn't it?
The two additional egg whites help create a lighter structure without adding more fat from extra yolks.
When whipped, the whites trap air. Gently folding them into the batter gives the cake much of its rise.
That's also why you need to be careful not to overmix.
If you knock all the air out of the mixture, the cake won't have the same delicate texture.

Why Did My Olive Oil Cake Sink?

A little sinking is normal with this style of cake.
Because much of its structure comes from whipped egg whites, the cake may rise beautifully in the oven and settle slightly as it cools.
However, excessive sinking can happen if the egg whites were overbeaten, the batter was mixed too vigorously or the center wasn't completely baked.
Opening the oven too frequently during the early stages can also disturb a delicate cake.
Follow the method carefully and check that the center is set before removing it from the oven.

What to Serve with Spanish Moscatel Cake

Personally, I think this cake is lovely just as it is.
But for dessert, try serving it with fresh peaches, berries or sliced oranges.
A little softly whipped cream is wonderful, particularly when the fruit is slightly tart.
Vanilla ice cream is another delicious option.
And if you're serving the cake after dinner, a small glass of chilled Moscatel makes a lovely pairing.
It's a simple cake, but one that deserves to be enjoyed slowly.

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