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THE RECIPE
Serving: 12 peoples
Ingredients
Wine for Cooking and to Drink
Merlot is
important in the Yakima Valley, and perfect for this cake.
2 cups (250 g/1/2 lb) flour
3/4 cup (100 g/3 1/4 oz) cocoa
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (175 g/6 oz) butter
1 3/4 cup (350 g/15 oz) sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups (300 ml/1/2 pt) well-rounded red wine
confectioners' sugar (for sprinkling)
For the wine jelly
1/2 cup (125 g/4 oz) Concord grape jelly
2 to 3 tablespoons red wine
two 9-inch (22 cm) cake pans
Method
1. Heat the oven to 350°F (175°C/Gas 4). Butter the
cake pans, line each pan with a round of parchment paper,
and brush again with butter. Sprinkle the pans with flour,
discarding the excess. Sift flour with the cocoa, baking
soda, and salt into a bowl.
2. Cream the butter in an electric mixer, beat in the
sugar, and continue beating until the mixture is light and
fluffy, 3 to 5 minutes. Add the eggs, one by one, and then
the vanilla, and continue beating 1 to 2 minutes. Sift a
third of the flour over the butter mixture and fold them
together, using a spoon. Fold in a third of the wine. Add
the remaining flour and wine alternately in two batches.
3. Spread batter in the prepared pans and bake in the
oven until the cakes start to shrink from the sides of the
pan, 30 to 35 minutes; a metal skewer inserted in the
center should come out clean. Let the cakes cool 10
minutes in the pans, then turn them out on a rack to cool
completely.
4. Meanwhile make the wine jelly: Melt the jelly with
the wine over low heat, stirring gently until combined.
Let it cool.
5. Shortly before serving, sandwich the cake with the
cooled jelly. Sprinkle the top with confectioners' sugar
and transfer the cake to a plate to serve.
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