Riesling Cake

A beautiful citrus, fragrant and very moist Riesling cake that makes a stunning summery pudding.

Riesling Cake

Serves 8 | Preparation time 20 mins | Baking time 50 mins

Ingredients

For the cake:

• 4 eggs
• 215g light brown sugar
• Zest of 1 lemon
• Zest of 2 oranges
• 1/2 tsp freshly ground cardamom seeds
• 125ml vegetable oil
• 125ml Riesling
• 105g ground polenta
• 1 tsp baking powder
• 150g ground almonds

For the syrup:

• 125ml Riesling
• Juice of 2 oranges
• 50g caster sugar
• 1/2 tsp cardamom seeds

1. Prepare the syrup by placing the Riesling, orange juice, sugar and cardamom seeds in a small saucepan. Gradually bring to the boil then reduce the heat and simmer for 10 mins. Sieve into a jug and set aside to cool.
2. Preheat the oven to 160˚C/140˚C fan/gas mark 3 and grease a 23cm round spring form cake tin.
3. For the cake, beat the eggs and sugar together in a large bowl until thick. Add the lemon zest, orange zest and ground cardamom seeds and mix until thoroughly combined.
4. Gradually whisk in the vegetable oil and Riesling. Add the polenta, baking powder and ground almonds and mix well. Pour into the prepared tin and bake for 50 mins until a skewer inserted in the centre comes out clean. Allow to cool in the tin for 5 mins before transferring to a serving plate.
5. Pour the now cold syrup over the hot cake. Serve cold on its own or warm with cream.