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Olive Oil Cake with Pomegranate Au Merlot Sauce

Ingredients

  • 3 eggs
  • 1 1/2 cups milk
  • 1 1/2 cups extra virgin olive oil
  • 2 1/2 cups sugar
  • 2 cups all-purpose flour
  • salt to taste
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • zest of 1 lemon
  • 2 teaspoons fresh lemon juice
  • Pomegranate au Merlot sauce (available at specialty food stores)
  • Powder sugar for garnish

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 12-inch cake pan. In a large bowl, mix together eggs and sugar. Add the oil, milk, lemon juice and zest. Blend well.
  2. In a separate bowl, combine flour, baking powder, baking soda and salt. Pour in egg mixture and stir until just blended.
  3. Pour batter into cake pan.
  4. Bake in preheated oven for 50 minutes.
  5. Allow to cool and remove from pan.
  6. Dust the top with powdered sugar, slice and place each piece on a dessert plate. Drizzle pomegranate au merlot sauce on each piece and serve with a scoop of strawberry sorbet.
  7. Place the sliced onions in a bowl of cold water. This will make them crisp and less “raw oniony” tasting. Leave them in the water for about 30 minutes.