Tokaji Boros Pite (Tokaji Wine Cake)
A delightful and aromatic cake infused with the distinctive flavor of Tokaji wine, often featuring dried fruits and nuts, making it a perfect dessert or accompaniment to coffee.
🧂 Ingredients
- 250 g All-purpose flour
- 150 g Sugar
- 125 g Butter(softened)
- 3 large Eggs
- 150 ml Tokaji Aszú wine(a 3 or 5 puttonyos is ideal)
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 1 tsp Lemon zest
- 100 g Dried cranberries or raisins(optional)
- 50 g Chopped walnuts or almonds(optional)
- for dusting Powdered sugar
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Grease and flour a 23cm (9-inch) round cake pan or a loaf pan.
💡 Tip: Lining the pan with parchment paper can help with easy removal. - 2
In a large bowl, cream together the softened butter and sugar until light and fluffy.
⏱️ 5 minutes - 3
Beat in the eggs one at a time, mixing well after each addition.
⏱️ 3 minutes - 4
In a separate bowl, whisk together the flour and baking powder.
⏱️ 1 minute - 5
Gradually add the dry ingredients to the wet ingredients, alternating with the Tokaji wine, beginning and ending with the dry ingredients. Mix until just combined.
💡 Tip: Do not overmix the batter. - 6
Stir in the vanilla extract and lemon zest. If using, fold in the dried fruits and nuts.
⏱️ 2 minutes - 7
Pour the batter into the prepared cake pan and spread evenly.
⏱️ 1 minute - 8
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 55 minutes💡 Tip: Check the cake around the 40-minute mark to prevent overbaking. - 9
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Dust with powdered sugar before serving.
💡 Pro Tips
- ✓The quality of the Tokaji wine significantly impacts the cake's flavor, so use a good quality wine.
- ✓Ensure butter and eggs are at room temperature for best results.
- ✓This cake pairs wonderfully with a glass of Tokaji wine or a strong coffee.
🔄 Variations
- Add a tablespoon of orange juice for a citrusy twist.
- A simple glaze made with powdered sugar and a little Tokaji wine can be drizzled over the cooled cake.