Friday, April 14, 2017

Beaumes-De-Venise Cake with Apricots

Don't be scared off by the name...this cake is named after a hilltop town in France's Vancluse area, which is know for the sweet, Muscat wine produced there: Beaumes-De-Venise.  As you may have surmised, the apricots are soaked in this wine before the cake is made.

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.
1/2 cup (1 stick) (113g) unsalted butter, at room temperature
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

Topping:
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.
Bake in the preheated oven 25-30 minutes, until a wooden pick inserted in the center comes out clean. Sprinkle the cubed butter across the surface, then the tablespoon of granulated sugar.  Bake an additional 5 minutes.  Remove from the oven and cool in the pan about 20 minutes.  Remove the sides and slide the cake onto a serving platter.
Serve cake plain for with a scoop of your favorite

A wonderfully moist cake that's perfect for Spring--Enjoy!
Happy Easter to all my friends and loved ones, XOXO

5 comments:

  1. Now Susan...this looks heavenly! I do believe I have learned so much from you! Wishing you a very blessed Easter Sunday! Warm hugs!

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  2. That apricot cake looks ever so tempting!
    Happy Easter, Susan!

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  3. Oh, Yum! You do bake up some of the most incredibly delicious treats to tempt us with!
    Pasg Hapus ~ Happy Easter
    ~~~Deb in Wales xo

    ReplyDelete
    Replies
    1. Thanks Deb. Hope your Easter was a lovely celebration.

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