Beaumes-de-Venise Cake with Apricots

Photography by Stephen Devries

This cake is named after a French town in the Vaucluse, and the sweet, fortified wine produced there. The recipe traditionally calls for Beaumes-de-Venise wine, but we love the taste of a Côtes du Rhône varietal. Any inexpensive Muscat or Sauternes will do as well.

Beaumes-de-Venise Cake with Apricots
 
Makes 1 (9-inch) cake
Ingredients
  • 1 cup (240 grams) Côtes du Rhône wine
  • 1 cup (128 grams) chopped dried apricots
  • ½ cup (113 grams) unsalted butter, softened
  • 3 tablespoons (42 grams) extra-virgin olive oil
  • ¾ cup (150 grams) plus 1 tablespoon (12 grams) granulated sugar, divided
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 1 teaspoon (4 grams) vanilla extract
  • 2 large eggs (100 grams)
  • 1¾ cups (219 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 2 tablespoons (28 grams) unsalted butter, cubed
Instructions
  1. In a small saucepan, heat wine over medium heat until it begins to simmer. Add apricots, and remove from heat. Let stand until cool, about 30 minutes.
  2. Preheat oven to 350ÅãF (180ÅãC). Line the bottom of a 9-inch spring form pan with parchment paper; grease bottom and sides of pan with olive oil.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and oil at medium speed for 5 to 10 seconds. Add ¾ cup (150 grams) sugar, lemon zest, orange zest, and vanilla; beat until fluffy, about 3 minutes. Add eggs, one at time, beating well after each addition.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low.
  5. Gradually add flour mixture to butter mixture alternately with wine mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pan.
  6. Bake until golden brown and a wooden pick inserted in center comes out clean, about 30 minutes. Sprinkle with cubed butter and remaining 1 tablespoon (12 grams) sugar; bake 5 minutes more. Let cool in pan for 20 minutes. Run a knife around edges of cake to loosen before removing from pan. Serve warm or at room temperature.

 

Read the whole article in Bake From Scratch Spring 2016.

BAKE SPRING 2016

3 COMMENTS

    • Hi, this cake recipe traditionally calls for Beaumes-de-Venise wine, but we used Cotes du Rhone wine because we like the taste. You can use any inexpensive Muscat or sauternes wine too.

  1. I went ahead with white wine (a mineraly Loire Valley variety), and the resulting cake is very nice. I think the cake would be too sweet for my tastes if a sweeter wine were used.

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