Duet with Clementine Cake

We're gearing up for our 4th annual Autumn Wine & Food Festival at Shelburne Vineyard this Saturday.  Co-sponsored by VT Tent, the festival is a benefit for the Chittenden Emergency Food Shelf and has become our most popular event drawing hundreds of visitors who come for a fun day of free wine tasting and free noshing on some of Vermont's most heavenly specialty foods.  The festival is a great opportunity to taste and buy what you like, chat with our wine makers to learn more about the wine making process, win raffle prizes - all to support a good cause.

We'll also be releasing two new wines that day, our crisp 2011 Riesling and our very limited release 2011 Vermont grown Duet Ice Wine, a rich and luxurious dessert wine with notes of melon and pear.  We have a very limited quantity of Duet available and therefore won't be offering it to taste, but trust me, it may very well be one our best ice wines to date.   I for one will be bringing home a coveted bottle which I plan to serve with this Clementine Cake.  This rustic, not too sweet cake is made with Clementines, olive oil and Vermont Butter & Cheese Creamery's Fromage Blanc.  Give it a try!    ~Lisa

Clementine Cake with Fromage Blanc

Ingredients: 4 eggs 3/4 cup sugar 1/3 cup maple syrup 1/2 cup light olive oil 1/2 cup Fromage Blanc from Vermont Creamery (or plain Greek yogurt) 2 3/4 cups flour 2 teaspoons baking powder pinch salt Juice from 3 clementines (about 3/4 cup) Zest from 3 clementines 1 teaspoon vanilla Fresh whipped cream, optional

Preheat oven to 350 degrees.  Grease and flour a 9” springform pan.

In an electric mixer, beat eggs, sugar and maple syrup until light and thick.  Add oil and Fromage Blanc and beat until just combined. Add the flour, baking powder and salt and mix until smooth.

Wash and dry the clementines.  Using a microplane, zest the clementines and add zest to the batter.  Juice the clementines and add the juice to the batter.  Add vanilla and mix until well combined.

Pour the batter into the prepared pan and bake for approximately 45 minutes or until a skewer inserted into the center of the cake comes out clean.

Cool.  Serve with fresh whipped cream if desired.