Beaumes-de-Venise Cake – BIZALION'S Olive Oil

Name: Beaumes-de-Venise Cake – BIZALION'S Olive Oil
Ingredients: 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for the pan; 1½ cups all-purpose flour, plus more for the pan; 1 teaspoon baking powder; ¼ teaspoon baking soda; 1 teaspoon coarse salt; ¾ cup plus 1–2 tablespoons sugar; 3 tablespoons extra-virgin olive oil; 2 large eggs; 1 teaspoon lemon zest; 1 teaspoon orange zest; 1 teaspoon pure vanilla extract; 8 ounces Beaumes-de-Venise or other dessert wine, such as sweet Muscat or Sauternes; 1–1½ cups seedless red grapes, halved

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This recipe appeared in Edible Berkshires on September 21, 2024. We made this cake with grapes, which is traditional, but dried fruit—especially dried figs or apricots—would also be delicious....

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Ingredients

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for the pan
1½ cups all-purpose flour, plus more for the pan
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon coarse salt
¾ cup plus 1–2 tablespoons sugar
3 tablespoons extra-virgin olive oil
2 large eggs
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon pure vanilla extract
8 ounces Beaumes-de-Venise or other dessert wine, such as sweet Muscat or Sauternes
1–1½ cups seedless red grapes, halved