Beaumes-De-Venise Cake with Apricots

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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

Directions at bakefromscratch.com

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