Vanilla and dessert wine cakes
Photo by Babiche Martens
|½ cup||Caster sugar|
|¾ cup||Olive oil|
|½ cup||Dessert wine|
|1½ cups||Self raising flour|
- Preheat oven to 180C. Grease muffin tins and make collars from baking paper to prevent the mixture spilling over while baking.
- Using electric beaters, beat together the sugar, eggs and vanilla until thick and pale. Beat in the olive oil, dessert wine and milk.
- Fold in the flour and salt then spoon into the tins and bake for approximately 20 minutes or until done when tested with a skewer.
- Simmer together the extra dessert wine, vanilla and sugar, while stirring for 5 minutes or until syrupy, then spoon over the warm cakes before serving.