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Olive Oil Sauternes Cake


  • 5 eggs, separated, plus 2 egg whites
  • 1 tablespoon combined orange, lime, and lemon zest
  • 3/4 cup sugar
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 cup Sauternes
  • 1/2 cup plus 2 tbsp Lucini® Premium Select Extra Virgin Olive Oil®
  1. Whip yolks and 1/2 cup sugar until pale, add zest.
  2. Fold in flour and salt.
  3. Fold in Sauternes and olive oil.
  4. Whip whites with remaining 1/4 cup sugar until medium stiff peaks form.
  5. Fold into egg yolk mixture.
  6. Butter a spring form pan and line with buttered parchment paper.
  7. Bake at 375 degrees for 20 minutes, then bake at 325 degrees for 20 minutes.
Courtesy of Chef Charlie Trotter Try serving this along with some warm pear compote and caramel ice cream.

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