Vanilla and dessert wine cakes

Vanilla olive oil and dessert wine cakes. Photo / Babiche Martens

Makes 12

1/2 cup caster sugar
3 eggs
1 tsp vanilla extract
3/4 cup olive oil
1/2 cup dessert wine
1/3 cup milk
1 1/2 cup self-raising flour
1/2 tsp salt

Syrup

1/2 cup dessert wine
1/2 tsp vanilla extract
1 1/2 Tbs sugar

1. Preheat oven to 180C. Grease muffin tins and make collars from baking paper to prevent the mixture spilling over while baking.

2. Using electric beaters, beat together the sugar, eggs and vanilla until thick and pale. Beat in the olive oil, dessert wine and milk.

3. Fold in the flour and salt then spoon into the tins and bake for approximately 20 minutes or until done when tested with a skewer.

4. Simmer together the extra dessert wine, vanilla and sugar, while stirring for 5 minutes or until syrupy, then spoon over the warm cakes before serving.