I love recipes that utilize staple pantry ingredients and elevate them to new heights. This Chardonnay cake with an almond sugar crust is versatile, simple to throw together, and tastes even better the day after baking. Use any leftover white wine you have, though if the wine is very sweet, you may want to adjust the sugar. I used grated orange zest, but play around – tangerine, lemon, or lime zest would work well also.
Adapted from Always Order Dessert
1 1/2 cups flour, sifted
1 1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1/2 cup butter, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
2 Tbsp grated orange zest
1 Tbsp vanilla extract
2/3 cup Chardonnay
2 Tbsp turbinado sugar
1/3 cup sliced almonds
Preheat oven to 350°F and spray a 9″ springform pan with nonstick spray.
Sift together flour, baking powder, baking soda, and salt into a medium bowl. Beat butter and sugar in a large mixer bowl until light and fluffy, about 2 minutes. Add eggs one at a time, beating until incorporated. Whisk in zest and extract. Add the flour mixture in two steps, alternating with the wine, and mix just until incorporated.
Pour the batter into the springform pan and use a spatula to smooth out the top. Sprinkle the turbinado sugar across the whole top of the cake, then sprinkle the sliced almonds evenly across. Bake for 45 minutes to an hour, until the top turns golden and puffs slightly, and a toothpick inserted in the center comes out clean. Remove cake from the oven and let cool in the pan for 10 minutes before removing the sides and sliding the cake onto a wire rack to cool completely.
Yield – 14 servings
Calories – 190
Carbs – 24