Olive Oil-and-Sauternes Cake with Roasted Pears
Because Neil Perry has a passion for wine, he uses Sauternes in every component of this dessert, from the cake to the sauce. He also adds olive oil to the batter, which creates a delightfully moist crumb. More Cakes
The cake and pears can be made earlier in the day and kept at room temperature. The syrup can be refrigerated for up to 3 days; bring to room temperature before serving.
Freshly whipped unsweetened cream.
White dessert wines go well with sweet but not too-sweet desserts like this cake.