Citrus-Scented Wine Cake with Berries

Preheat your oven to 350 F. Brush a 9×3-inch springform pan with some of the olive oil. Cut out a circle of parchment paper the size of the bottom of the pan, and put it into the pan to line it. Set aside.

In a medium bowl, sift together the flour, baking powder and salt. Set aside.

In a medium bowl, whisk together the orange juice, orange and lemon zest, wine and olive oil (use a light olive oil for this recipe). Set aside.

In a large bowl, use a hand mixer to combine the eggs and sugar. Beat for about 4 minutes or until the amount has tripled in volume. Add about half the flour mixture to the egg mixture and mix on a low speed until it’s combined. Then add half the olive oil mixture and mix on a low speed until it’s combined. Repeat again adding the remaining flour and olive oil mixtures.

Place the springform pan on a baking sheet and add the batter to the pan.

Bake for 40-50 minutes, or until a toothpick or knife inserted into the center of the cake comes out clean. Remove from oven. Allow the cake to cool for about 10 minutes, then remove the sides of the pan.
Continue to allow the cake to cool completely, then garnish with confectioners’ sugar and fresh berries.

Recipe adapted from June 2012 Vegetarian Times magazine.