Dessert: Pink Rosé Wine Cake

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 c

Ingredients

1/2 c. unsalted butter
3/4 c. sugar
1 1/2 c. 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
2/3 c. rosé wine
1 1/2 c. cherries
Dianthus Whipped Cream
Candied Dianthis Flowers

Instructions

Preheat oven to 350 degrees F. Line a 9-inch cake pan with parchment paper and coat it with nonstick spray.
Beat 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.
Add 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.
Beat 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.
Pour 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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