White Wine Cake
- For the cake
- 2 drops Lemon balm
- 5 medium eggs
- 250 grams sifted powdered sugar
- 250 milliliters vegetable oil
- 250 milliliters white wine
- 180 grams Pastry flour
- 180 grams cornstarch
- 4 teaspoons Baking powder
- 2 packets Instant pudding (for cooking)
- Additional Ingredients
- 100 grams Apricot jam
- 2 tablespoons white wine
- 4 tablespoons Shredded coconut
- Lemon balm (for garnish)
For the cake, pluck the lemon balm leaves and chop coarsely. Use a hand mixer to whisk the eggs with the powdered sugar for 4-5 minutes until thick and frothy. Stir in the oil and white wine. Mix the flour with the cornstarch and baking powder and sift over the wet ingredients. Fold together, then stir in the pudding mix. Add the chopped lemon balm. Pour the batter into a greased, floured bundt cake pan, 22 cm (approximately 9 inches) in diameter. Bake in a preheated oven at 180°C (approximately 350°F) for 50-60 minutes.
Let rest for 10 minutes in the pan, then turn the cake onto a wire rack and leave to cool.
Boil the apricot jam with the white wine. Pour through a sieve and glaze the cake with it. Sprinkle with coconut and garnish with lemon balm.