Ingredients:
5 eggs, separated
3/4 cup sugar
2 tablespoons grated orange zest
1/3 cup plus 2 tablespoons extra virgin olive oil
1/3 cup sweet Muscat, Late Harvest Riesling or Gewurtztraminer
2 ½ tablespoons orange flower water
1 cup sifted all-purpose flour
1/4 teaspoon salt
½ teaspoon cream of tartar
1 cup heavy cream
3 tablespoons confectioner’s sugar
1/4 teaspoon vanilla extract
Directions:
- Butter and flour a 9" springform pan or line the bottom with parchment. Preheat an oven to 350o F.
- Separate the eggs and beat the yolks with half the sugar until well ribboned. Beat in the orange zest, then the olive oil, and finally the wine and orange flower water.
- Mix together the flour and salt and beat the dry ingredients into the egg mixture.
- Beat the egg whites with the cream of tartar until they hold soft peaks. Beat in the remaining sugar until the whites hold stiff peaks. Fold the whites into batter.
- Pour into the prepared pan and bake for 20 minutes. Lower the oven temperature to 300°F, continue to bake another 20 minutes.
- Turn off the oven and 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.
- To serve, whip the cream to soft peaks and add 1 tablespoon confectioner’s sugar and vanilla.
- Slice the cake and serve a wedge of the cake with the cream on the side. Dust the top with the remaining 2 tablespoons confectioner’s sugar.