Honey-Wine Cake
Honey-wine cake offers a moist, flavorful treat with the sweetness of honey and the subtle complexity of white wine, perfect for special occasions or elegant tea times.
Ingredients
Instructions
- Preheat oven to 375°F.
- Whisk egg yolks with honey for 5 minutes.
- Add grated orange peel to the yolk and honey mixture.
- Sift whole-wheat flour with salt.
- Gradually stir the flour mixture into the egg yolk mixture, along with small amounts of wine and olive oil, stirring constantly.
- Beat the egg whites until stiff and fold into the batter gently.
- Line the bottom of an 8-inch spring-form pan with oiled parchment or a brown paper shopping bag.
- Oil the pan and paper well.
- Pour the batter into the prepared pan and bake for 20 minutes.
- Turn off the oven and let the cake sit inside for 10 minutes.
- Remove the cake from the oven.
- Turn the cake over and carefully detach it from the spring pan.
Tips & Substitutions
For a lighter texture, ensure your egg whites are at room temperature before beating them until stiff peaks form. If you don't have sweet white wine, a sweet dessert wine or even a splash of apple juice can work as a substitute. Consider adding a pinch of cinnamon to enhance the flavor profile, especially if you're serving it with warm Baked Orange-Cardamom Apples.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with a glass of sweet white wine or a cup of tea. For a festive touch, consider serving it alongside Pam'S Stuffed Mushrooms as part of a special gathering.
Storage & Reheating
Store any leftover Honey-Wine Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place slices in a microwave for about 10-15 seconds or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Honey-Wine Cake contains roughly 256 calories, with 11g protein, 46g carbohydrates, and 3g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 971mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil instead of olive oil?
Yes, you can substitute olive oil with vegetable oil or melted coconut oil if desired. However, keep in mind that using a different oil may slightly alter the flavor of the cake.
What can I do if my cake doesn't rise?
If your cake doesn't rise, it may be due to not folding the egg whites gently enough or overmixing the batter. Make sure to incorporate the egg whites with care to maintain the airiness needed for a fluffy cake.
Is there a way to make this cake gluten-free?
Absolutely! You can replace the whole-wheat flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for the best results, as it helps with the cake's structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).