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
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.
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.
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.
In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low.
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.
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.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/beaumes-de-venise-cake-with-apricots/