Sauternes Cake

Epicurean Exploits - Food and Recipes
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We’ve made this cake a couple of times and each time it comes out well. We used an inexpensive sweet wine from the Sauternes region that was ~$20/bottle (don’t recall offhand which one). It’s pretty simple and one doesn’t need to be a master-baker to make it. Can also use ice wine, Tokaji or Muscat de Beaumes de Venise.

Very moist and once baked, you slice then drizzle a simple syrup made with remaining sauternes/sugar and finally top with some crème fraîche and a dusting of powdered sugar. Served with a nice glass of Sauternes (doesn’t have to be a break-the-bank one). It would be good with some orange or lemon zest (candied or not).

I’d paste the recipe, but not sure it’s OK to do that - if someone tells me it’s OK, I can edit the post to include but am hoping others can see it at the link posted below.

Recipe is from WSJ - this should be a ‘free’ link to view…

1 Like
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Made this yesterday. It’s a winner!! I used Ice Wine

Thanks Pete

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We like this, as well!

Sometimes, the olive oil really adds to it, as well.

Thanks for this post, this is a terrific dessert.

We fiddle with sauternes ice cream, as well! (We go up 1-2 egg yolks above average.)

Then, serve both with some pears poached in sauternes.

Just thinking about it makes my blood sugar go up!!!