Recipe Box, California Dreamin’ King Cake
I dressed this cake up for Mardi Gras, but this magical cake knows no season
You can have it in the oven in less than 15 minutes, whipped up from things you have in your pantry and a little secret ingredient called Chardonnay 🙂
This Chardonnay and olive oil cake recipe came from Proud Italian Cook, and let me tell you, it is heaven
It has a light, almost spongy, texture and the citrus juices and zest awaken your senses with each luscious bite
The wine and the citrus took me immediately to my California days when citrus was always piled high in the kitchen and the refrigerator was stocked with cool California chards~ 😎
Prep your pan
Beat the eggs and add the sugar
then fold in the dry ingredients…
Pour into prepared pan
Bake for 30 minutes and test, do not over bake
Cool for 10 minutes and make glaze
Zest your lemon, lime and orange before cutting
Then add juice to powdered sugar and vanilla until desired consistency
Turn cake out onto a plate and drizzle with glaze
Sprinkle with zest and sparkling sugars
this recipe makes a lot of glaze, so save extra to drizzle over the slices when serving
California Dreamin’ King Cake
Equipment
- loaf pan
Ingredients
Cake
- 3 eggs room temperature
- 1 1/4 cups sugar
- 1/3 cup quality extra virgin olive oil
- 1/3 cup quality Chardonnay*
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Glaze
- 2 cups powdered sugar
- 1 meyer lemon
- 1 lime
- 1 orange
- 1/2 tsp vanilla
- sparkling sugars optional for garnish
- citrus slices. optional for garnish
Instructions
Cake
- Spray a loaf pan or bundt pan with Baker’s Joy, or grease liberally with butter and then flour. Preheat oven to 350.
- Beat eggs with mixer and add sugar. Beat to blend. Slowly pour in oil and wine. Mix flour with salt and baking powder. Stir flour into wet mixture with a spoon until well blended. Pour into prepared pan. Bake for 30 minutes and test center with a toothpick. Do not over bake.
- Cool cake 10 minutes in pan while you prepare the glaze. Invert cake onto plate. Spoon glaze overall and sprinkle with zest and sparkling sugars. Makes 1 cake, 10-12 servings
- *use a Chardonnay that you enjoy drinking as it will affect the flavor
Glaze
- Zest citrus and reserve. Put 1 cup of powdered sugar in a bowl or large measuring cup. Add vanilla and juice of 1 lemon, 1/2 lime, and 1/2 orange. Mixture will be thin. Stir in additional powdered sugar, 1/4 cup at a time until glaze is desired consistency.
Enjoy a bite of sunshine!
Juicy Details
To see this cake on Proud Italian Cook click here
The cake was baked in this Nordic Ware Lemon Loaf Pan from Sur La Table
Next time I want to garnish it with Candied Lemons here
You might also like this easy Crescent Roll King Cake here
Be sure to visit Bourbon Street here for some more Mardi Gras fun!
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I will be sharing with the fabulous parties and blogs on my sidebar and
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I know I would love this cake Jenna! It’s really fun with the Mardi Gras colors too:@)
Oh what I would give for a slice of your cake this morning Jenna! I love anything baked with citrus and the addition of your sparkling sugars for Mardi Gras makes it so festive too 🙂
What can I say after I say, yum! And I love your Mardi Gras table, too!
This mold was made for your festive, beautiful cake. It looks divine! And you have made me remember olden times in New Orleans during Mardi Gras.
Your cake pan is just gorgeous and perfect for this cake! Now I have used olive oil in a cake when I was desperate but not on purpose! How great to know it tasted fabulously!
A great Madri Gras Celebration with a great cake! Thanks so much for sharing your talent with Full Plate Thursday. Wishing you a Valentine Day filled with Love!
Miz Helen
What a great cake, citrus cakes are some of my favourites. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas