When I went home for a few days, I was greeted by the greatest weather I could hope for. Well, at this time of year anyway. And in Charleston, no less. I left New York right before the sickly heat wave struck, and I managed to land in relatively mild weather. This break in the weather, coupled with a fully-functioning air-conditioning unit made it possible for me to bake up a storm.
I made ice cream. I made cake. I made bread pudding. I made quick-bread. Don't worry; I promise to share it all with you. But, out of everything I made, this cake was undoubtedly and absolutely my favorite.
This lovely, tender cake hails from Provence. Originally made with raisins, it is a wonderful blank canvas for any fresh or dried fruit that strikes your fancy. It is subtle, yet still seductive, flavored with sweet wine and sprinkled with sugar. It is as delicious as it is beautiful- delicate, almost floral, and dangerously addictive.
Adapted from Blue Eggs and Yellow Tomatoes
¼ cup extra virgin olive oil, plus more for brushing
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon baking soda
1 cup plus 2 tablespoons sugar, divided
5 tablespoons unsalted butter, at room temperature, divided
1 teaspoons grated lemon zest
1 cup Beaumes-de-Venise, Muscat, or other sweet wine
2 cups raspberries, apricot quarters, or small figs cut in half