Rosemary Wine Cake With Currants

Chill the leftover wine and sip it with this exceptional cake. Serve it plain as an afternoon treat or with some fresh berries and a dollop of fresh whipped cream for a simple but elegant evening dessert. Some tasty variations include a hazelnut topping instead of walnuts or the use of white dessert wines such as Vin Santo, Moscato d’Asti, or Malvasia della Lipari in place of the red wine.

Makes 6 to 8 servings

2 cups all-purpose unbleached flour
1/2 teaspoon salt
1 1/4 teaspoons baking powder
3 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
1/3 cup extra virgin olive oil
2 large eggs
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
3/4 cup sweet red wine (such as Brachetto d’Acqui, Marzemino Dolce, or Fragolino)
1 cup black currants (fresh or frozen)
2 teaspoons fresh rosemary leaves removed from their sprigs

Topping
2 tablespoons crystal sugar
1/2 cup crushed walnuts

Position a rack in the center of the oven and preheat oven to 350˚. Lightly butter a 9 1/4- X 3 1/4-inch Bundt pan. Dust with flour; tap out excess.

Sift the flour, salt, and baking powder into a bowl. Set aside.

In the bowl of a mixer (or in a large bowl, by hand), beat the butter with the granulated sugar and olive oil until light and creamy. Add the eggs, one at a time (beating with each addition), the lemon zest, and the vanilla. Stir in one half of the flour mixture. Then add one half of the wine. Repeat using the remainder of the dry ingredients and the wine, mixing just until smooth. Fold in the currants and rosemary.

Turn the batter into the prepared pan. Using a rubber spatula, evenly spread the batter. Sprinkle one half of the sugar over the top, followed by the nuts, then the rest of the sugar. Bake for 50 minutes until the cake is browned and springy to the touch. Cool in the pan on a wire rack.

Nutrient Analysis: Calories: 345 (41% from fat); Fat: 7 g (Saturated Fat: 4 g, Monounsaturated Fat: 7 g, Polyunsaturated Fat: 4 g); Protein: 5 g; Carbohydrate: 41 g; Fiber: 1.5 g; Cholesterol: 52 mg; Iron: 1.7 mg; Sodium: 146 mg; Calcium: 48 mg

Recipe by Laura Pensiero, RD; photo by Gary Dolgoff for Today’s Diet & Nutrition