Olive Oil Cake with Chardonnay Sabayon

The Chardonnay Sabayon sauce that tops this nutty Olive Oil Cake is custardy, rich dessert perfection. Naturally, Chardonnay (seek out a bottle with pear and apricot notes) is an ideal wine pairing to this elegant meal-ender.

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3.5 by 3 people

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  • Makes: 8 servings
  • Serving Size: 1 slice
  • Makes: 8 slices
  • Hands On: 45 mins
  • Total Time: 2 hrs

Olive Oil Cake with Chardonnay Sabayon

Directions

For Olive Oil Cake

  1. Preheat oven to 350 degrees F. Grease and lightly flour a 9-inch round cake pan.
  2. In a bowl stir together almond meal, flour, baking powder, and salt. In a large bowl beat butter on medium speed 30 seconds. Gradually add sugar, olive oil, and zest, beating until creamy. Add eggs, one at a time, beating on low 30 seconds after each until combined. (Batter will be thick.) Add flour mixture; beat until combined. Stir in buttermilk. Spread in prepared pan.
  3. Bake 20 to 25 minutes or until a toothpick comes out clean and surface is golden brown. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack.

For Chardonnay Sabayon

  1. Place a medium heatproof bowl on top of double boiler, being careful that water doesn't touch bowl. Add 4 egg yolks, 2 tablespoons sugar, and 2 tablespoons Chardonnay. Cook 10 minutes or until thick enough to coat the back of a spoon (160 degrees F), whisking constantly. Remove bowl from double boiler. Beat with a mixer on medium 2 minutes or until cool. In a large bowl beat 1/2 cup heavy cream and 2 teaspoons sugar with mixer on medium until soft peaks form. Gradually fold in yolk mixture until combined. Chill, covered, until ready to serve or up to 1 day.

For Roasted Stone Fruit

  1. Preheat oven to 450 degrees F. Place 4 apricots, halved and pitted, in a baking pan. Drizzle with reserved 1 tablespoon honey glaze; toss to coat. Arrange cut side down. Roast 5 to 10 minutes or until light brown and soft. Cool in pan on a wire rack.

To Serve

  1. Top cake with Chardonnay Sabayon and Roasted Stone Fruit. If desired, garnish with edible flowers and herbs.

From the Test Kitchen

*

Almond meal and almond flour are interchangeable, but there are subtle differences. Meal is coarsely ground skin-on almonds; flour is finely ground blanched skinless almonds.

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Nutrition Facts (Olive Oil Cake with Chardonnay Sabayon)

  • Per serving:
  • 422 kcal ,
  • 26 g fat
  • (10 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 171 mg chol. ,
  • 143 mg sodium ,
  • 42 g carb. ,
  • 2 g fiber ,
  • 34 g sugar ,
  • 7 g pro.

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