Rated 5.0 stars by 1 users
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.
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