Helen RandellChardonnay Cake
November 1st 2009 05:25
Birthdays come but once a year, and although there are those who wish they didn't have to add another number each time they came round, I don't think it matters how old you are, you still need to celebrate.
And celebrate we did. Not for my birthday, but for my mum. I won't tell you how old she turned, but rest assured you would guess at least five years younger if you saw her in person.
We dinned at my sisters house, who was showing off her new found skills of paella making. She has just returned from six months overseas, and is re-creating dishes she and her husband ate while they were away. It was certainly more involved than my cheats paella, but was certainly worth the effort.
I was in charge of the dessert, and decided on this chardonnay cake. It's perfect for those who don't have a super sweet tooth, and is great with a glass of chardonnay, or dessert wine. I was very impressed by the texture of this one.
Chardonnay Cake from Jo Seagar's The Cook School Recipes
1 3/4 cup flour
1 tsp baking powder
1 tsp salt
1 1/2 tsp baking soda
1 cup caster sugar
100g butter, softened
3 tbsp extra virgin olive oil
2 eggs
rind of 1 lemon
rind of 1 orange
1 tsp vanilla essence
250ml chardonnay
2 cups small grapes (preferably seedless)
50g melted butter
2 tbsp sugar
Preheat the oven to 200 C. Grease a 24cm spring form pan.
Mix the flour, baking powder, salt and baking soda in a large bowl. In a separate bowl, beat the caster sugar, butter and olive oil until smooth.
Add the eggs, rind and vanilla. Add the flour mixture alternatively with the wine in three additions. Pour the batter into the prepared tin and sprinkle the grapes on top.
Bake for 20-25 minutes until the top is just set. Brush gently with the melted butter and sprinkle the sugar on top. Return to the oven for a further 20-25 minutes, until a skewer inserted in the centre comes out clean. Cool in the tin on a wire rack. Serve at room temperature with cream and fresh grapes.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Thanks for sharing Helen.
Comment by Lara M
Love Speaks
Food Slate
That's a good idea, JK
Comment by Helen Randell
Rough Cooking
Comment by FoodMage
Thank you so much, she's going to love this.
Janice
Comment by Jason King
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Salty Popcorn
Total Randomness
Comment by Helen Randell
Rough Cooking
Assembling your list of ingredients I see
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
I told mum it would be plain as you did not specify otherwise but she was freaking out.
Especially as I am now making multiples of the cake to feed all 18 people for Xmas lunch/ dessert
Will take a pic or two of it for you.
Thanks again and MERRY MERRY XMAS!!!!!!!!!!!!!!!!!!!!!!!!
Comment by Helen Randell
Rough Cooking
Merry Christmas to you and your family. Hope it all goes well.
- Helen
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
All of the cakes were devoured and I served it with a spoonful of mixed berries soaked in Cointreau and a spoon of thick cream poured over the top.
Was delish and people asked for the recipe - I gave them your website addy instead.
THANKS A BUNCH!!
Comment by Helen Randell
Rough Cooking