
Pink Rosé Wine Cake
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Yields:
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"Dianthus is one of the 130 secret herbs and flowers used by monks at the Chartreuse monastery to make their signature liqueur. So, in the spirit of that long-standing tradition, let's pair the flower's pink petals with rosé wine for a delightfully tipsy cake." — Miche Bacher
From: Cooking with Flowers © 2013 by Miche Bacher Buy the book
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Ingredients
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1 1/2 cups sifted all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 large eggs
- 4 Tbsp. dianthus petals
- 2 tsp. pure vanilla extract
- cup rosé wine
- 1 1/2 cups cherries
- Dianthus Whipped Cream
- Candied Dianthis Flowers
Directions
- Step 1Preheat oven to 350 degrees F. Line a 9-inch cake pan with parchment paper and coat it with nonstick spray.
- Step 2Beat butter and sugar in bowl of a mixer until mixture is soft, light, and fluffy, about 4 minutes. While waiting for butter and sugar to fluff, sift flour with baking powder, baking soda, and salt.
- Step 3Add eggs, one at a time, making sure first is fully incorporated before adding next. Scrape down paddle and sides of bowl as needed to make sure everything is fully incorporated. You can multitask again by fluffing dianthus petals into flour. Toss vanilla into butter mixture and beat on medium-high speed for about 30 seconds.
- Step 4Beat flour mixture and wine into butter mixture in 3 alternating additions, starting and ending with flour mixture. When it’s all in, turn mixer off and gently stir in cherries.
- Step 5Pour batter into prepared pan and bake until a tester inserted in center comes out clean, about 45 minutes. Serve with dianthus-infused whipped cream and/or candied dianthus flowers, if desired, or store cake for up to 3 days.
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