Dessert
10 - 12 servings
10 minutes
30 minutes
Chef Maegen Loring
2 cups White Sugar
4 large Eggs
1 cup Mild Olive Oil
1 cup Fruity White Wine
2 1/2 cups All-Purpose Flour
1/2 teaspoon Salt
2 1/4 teaspoons Baking Powder
1 teaspoon Vanilla
Heavy Whipping Cream
Organic Blue Agave Syrup
3 cups Strawberries, Apricots or Cherries, sliced
Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
In a mixer, beat sugar and eggs together for 30 seconds.
Add oil, wine, vanilla and dry ingredients and beat for 1 minute.
Pour batter into prepared pans and bake for 30 minutes.
Let cake cool in pans for 5 minutes before removing. Then turn them onto racks to finish.
Serve with a mousse of heavy whipping cream and agave nectar, and top with sliced fruit.
