This blog has a combination of already tested recipes, taken from cookbooks, blogs, or websites, plus original recipes that I've developed myself. On the "Recipe Developing" list at the moment: A coffee and pistachio cake (the coffee and pistachio flavor combination speaks to me; see how it goes); savory castagnole, which, when made with Parmesan cheese, would become little cheese fritters; pear, prosciutto, and Pecorino scones, ingredients that already play well together and could only be improved with the addition of a buttery, crumbly scone; and up until recently, this Mimosa Cake, or rather, my favorite creation to date, perfected on the fourth try. After making a few cakes with wine, and reading recipes for cakes made with bourbon, rum, and other kinds of alcohol, I wondered why Prosecco hadn't been getting more attention, and, more importantly: what effect would all the happy, vibrant, bubbles have on a cake?!
The answer is this: just when you thought a brunch-time mimosa couldn’t get any better, here it is, in dessert form. So, first things first! The additions of yogurt and oil give this cake just about the loveliest texture of any I've ever baked, making for an incredibly moist (I hate that word too, but sometimes there is no way around it) cake that stays that way long after the first day you've baked it. The Prosecco bubbles did as I expected they would, leaving the cake superbly fluffy and light in their effervescent wake. Texture aside, the flavor of the cake was just as I wanted it, barely sweet and very bright, refreshing and citrus-y thanks to a generous amount of orange zest, incorporated first in to the sugar to release all the orange-y oil. And since I know you were wondering -- yes, there is an underlying yet undeniably festive hint of Prosecco flavor here, helped along by the mimosa bath and glaze that cake gets post baking. I'd say this cake is pretty much perfect for brunch, tea, dessert, snack, or any other time of the day, which gives you an excuse to open more bottles of Prosecco than you need, just to keep a little for this dessert. Nope, there's nothing to not like here, my friends.
Looking for other citrus-y sweets? Check out these Lemon Squares, this Triple Orange Pound Cake, this Lemon Poppy seed Cake, this Lemon, Ricotta, and Olive Oil Cake, and these Orange Poppy seed Muffins. Want some other brunch-appropriate cakes? I thought so! I've also got this Ricotta Pound cake, this Chocolate Loaf Cake, and this Chocolate Chunk Banana Bread.
MIMOSA (ORANGE AND PROSECCO) CAKE
2 1/3 cups (300 grams) flour 315
2 teaspoons (7 grams) baking powder
3/4 teaspoon salt
Zest of 4 large oranges
3/4 cup sugar (150 grams)
1 cup (220 grams) vegetable oil
1 cup (185 grams) plain full-fat yogurt
1/2 teaspoon vanilla extract
1/2 cup (80ml) Prosecco
4 tablespons tablespoons Prosecco
4 tablespoons orange juice, from your zested oranges
Glaze (optional, depending on how much Prosecco you have left and how Prosecco-y you want the cake):
3/4 cup powdered sugar
1 tablespoon + 1 teaspoon Prosecco
1 tablespoon + 1 teaspoon orange juice
Preheat the oven to 350 degrees. Butter a 9 inch loaf pan, or a tube pan, or a bundt pan -- whatever you have on hand. Set your pan of choice aside.
In a medium bowl, combine the sugar and the orange zest, and then use your fingers to rub the zest into the sugar, to release the orange oils and all its citrus flavor. The sugar will turn slightly orange -- this is okay. Add the flour, baking powder, and salt to the sugar and whisk together.
In a large bowl, whisk together the oil, eggs, yogurt, vanilla, and Prosecco. Add the dry ingredients to this mixture and whisk briefly, just to combine. Pour the batter in to the prepared pan and bake for about 35-40 minutes, or until the top is slightly cracked and a toothpick inserted in the center comes out with moist crumbs attached. Let cool slightly then turn out on to a wire rack to let it cool completely.
Once the cake has been out of the oven for a few minutes, whisk together four tablespoons of the Prosecco and 4 tablespoons of orange juice. Poke some holes in the top of the cake with a knife, and brush the mimosa mixture on to the cake while it is still warm, allowing it to seep in to the cake through the holes you've made with the knife. When the cake has cooled completely, turn out on to a wire rack.