We love apricots, not only for the wonderful taste, but for the health benefits they offer. They are rich in many plant antioxidants, including flavonoids and adds very few calories to your daily total. Also, a good source of beta-carotene and Vitamin C . The benefits of carotenoids and xanthophyll, many researchers believe, is what may helps protect our eyesight from aging damage and vision loss. And, of course, I can't help but think baking with apricots when Spring arrives!
Beaumes-De-Venise Cake with Apricots
1 cup (240g) of sweet wine (Cotes du Rhone is suggested, but your choice)
1 cup (128g) chopped dried apricots
In a small saucepan, heat the wine over medium heat until he begins to simmer. Add the apricots and remove from the heat. Allow to stand until cool, about 30 minutes.
3 T (42g) olive oil
3/4 cup (150g) granulated sugar
1 tsp lemon zest
1 tsp orange zest
1 tsp vanilla extract
2 large eggs (100g)
1 3/4 cups (219g) King Arthur all-purpose flour (plain flour)
1 tsp. (5g) baking powder
1 tsp. (3g) Kosher salt
2 T (28g) unsalted butter cubed
1 T (12g) granulated sugar
Preheat oven to 350F degrees (180C-degrees). Spray a 9-inh springform pan with a baking spray, line the bottom with parchment and spray again.
In a stand mixer, using the paddle attachment, cream the butter, olive oil and sugar together. Add the zests and vanilla extract and beat once more. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating to combine.
Whisk together the dry ingredients and add in two additions, alternating with the wine/apricot mixture. Don't over mix. Use a rubber spatula to make sure everything is combined.
Spread the batter into the prepared pan.