This cake is tender, moist with beautiful wine-rum flavors, not overpowering. Perfection!

Serves: 6 Prep. time: 15′ Cooks in: 40′ Ready in: 55′

Ingredients
200 g self raising flour, sifted
200 g sugar
170 ml sunflower oil
3 eggs
200 ml dry white wine
1 shot rum
20 g baking powder
butter

Method

Step 1
Preheat oven at 180οC/fan. In the bowl of your stand mixer beat eggs and sugar on high speed until white and fluffy. Add sunflower oil, rum and wine and beat on low speed until incorporated.

Step 2
Add flour and baking powder in batches and mix with a spatula until well combined.

Step 3
Transfer mixture on a buttered non-stick loaf tin and bake for 40 minutes or until a skewer inserted in the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes then turn on a wire rack. Serve warm.

Photo – Food styling: Antonia Kati

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