Pink Prosecco Cake
When I was planning an Instagram Live event with my dear friends at Bosco De Medici vineyard in Pompeii, I wanted to make a dessert with their spectacular wines and extra virgin olive oil!
The result was simply bubbly!
Makes 8-10 servings
- 1/3 cup extra virgin olive oil
- 1 cup coconut sugar
- 2 teaspoons pure vanilla extract
- 2 cups Lindley Mills Super Sprout Whole Wheat Flour or whole wheat pastry flour
- 1/2 cup almond flour
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon arrowroot
- 1 teaspoon apple cider vinegar
- 3/4 cup sparkling rose’ wine or regular prosecco
Step By Step Instructions:
Preheat oven to 350oF and oil a standard bundt pan.
Using a whisk, hand mixer or stand mixer, whip together olive oil, coconut sugar and vanilla until creamy. Mix in dry ingredients. Add apple cider vinegar and 3/4 cu and p wine; mix gently to form a smooth, spoonable batter, adding 1/3 cup water if needed to achieve cake batter consistency.
Spoon batter into the prepared bundt and using a wooden spoon, gently move the batter around in the pan so it’s evenly distributed.
Bake for 35-40 minutes, until the top springs back to the touch and a toothpick inserted in the cake comes out clean.
Cook’s Tip: If you choose not to use wine, just use sparkling water so that you get the boost to your rise that you get from sparkling wine.