Olive Oil Sauternes Cake

This delicate cake is delicious served sliced fruit and whipped cream.

Serves 10 to 12

5 large eggs

¾ cup sugar, divided

1 Tablespoon mixed orange and lemon peel, finely grated

1/3 cup plus 2 Tablespoons extra-virgin olive oil

½ cup Sauternes or sweet muscat wine

1 cup sifted flour

¼ teaspoon salt

2 large egg whites

½ teaspoon cream of tartar

Butter and flour an 8-inch spring form pan and line the bottom with parchment paper. Preheat oven to 350°F. Separate the 5 eggs and beat the yolks with half the sugar until light colored and thick. Beat in the grated peel, the olive oil and the wine. Mix the flour and salt together and beat into the egg mixture until just mixed.

Beat the 7 egg whites with the cream of tartar until soft peaks. Beat in the remaining sugar until the whites form nearly stiff peaks. Fold into the egg yolk mixture until just blended.

Pour into the prepared pan and bake on the middle oven shelf, rotating as needed. Lower the oven temperature to 300°F. and bake for another 20 minutes. Turn off the oven, cover the top of the cake with a round of buttered parchment and leave in the oven for another 10 minutes.

Remove from the oven and cool in the pan on a rack. The cake will keep for a day or two if covered tightly with foil.