Oh, the little village of Beaumes de Venise, nestled in the heart of the Rhône Valley, just down the road from the charming city of Avignon. Its ancient cobblestone streets wind through buildings that seem to have stood there for centuries, with their faded shutters and colorful blooms adorning the windowsills. The air is perfumed with the scent of lavender and rosemary, and the grape vines stretch as far as the eye can see, reminding one of the region’s illustrious wine heritage. It is a place where time seems to stand still, where one can revel in the simple pleasures of life, and where the culinary traditions are deeply rooted in the seasons.
For in Provence, cuisine is not merely a matter of sustenance but an art form, a way of life that celebrates the bounty of the land and the changing of the seasons. From the succulent fruits and vegetables that ripen under the Provençal sun to the delicate herbs that add a fragrant touch to every dish, every ingredient is cherished and respected. And it is in this context that the Beaumes de Venise cake with grapes truly shines, showcasing the very best of the region’s seasonal cuisine.
As the grape season draws to a close and the citrus season begins, this cake captures the essence of both. Its delicate crumb, made with flour, butter, sugar, and eggs, forms a canvas for the plump and juicy Muscat grapes, carefully folded into the batter to preserve their delicate skins. And the addition of lemon and orange zest adds a bright citrus flavor that complements the sweetness of the grapes perfectly.
But this cake is just a small part of the rich culinary heritage that Provence has to offer. From ratatouille made with the freshest vegetables to bouillabaisse bursting with the flavors of the sea, from tender lamb slow-roasted with herbs to the ubiquitous olive oil that adds a touch of richness to every dish, the cuisine of Provence is a celebration of the seasons, the land, and the people who call it home.
In the end, the Beaumes de Venise cake with grapes is a delicious representation of the beauty and simplicity that can be found in this little corner of the world. It is a testament to the region’s rich culinary traditions, and a reminder that sometimes the best things in life are the simplest ones.
“Do all kitchen work in a certain order, using that routine which experience has proved best for you.”
Provencal Harvest Celebration Cake
Ingredients
- 1 1/2 cups All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Salt
- 3/4 cup Sugar cup plus 2 tablespoons
- 8 tbsp unsalted butter (plus 2 tablespoons)
- 3 tbsp Olive Oil extra-virgin
- 2 large Egg
- 1 tsp Lemon grated peel
- 1 tsp Orange grated peel
- 1 tsp Vanilla Extract
- 1 cup Beaumes-de-Venise Or Other Muscat Wine
- 1 cup Grapes Red Seedless (washed and dried)
Equipment
- 1 Springform Pan Can be done in a well lined cake pan.
- 1 Mixer Stand mixer or hand mixer, or whisk and strong arms.
- 1 Rubber Spatula
- 1 Bowl To mix ingredients in if not using a stand mixer.
Instructions
- Preheat oven to 400°F. Butter and lightly flour 10-inch-diameter springform pan, tapping out any excess flour. Line bottom of pan with parchment; grease parchment with butter.
- Sift flour, baking powder, baking soda, and salt into a bowl. In another large bowl, whisk 3⁄4 cup sugar, 6 tablespoons butter and 3 tablespoons olive oil until smooth. Whisk in eggs, both peels and vanilla. Add flour mixture alternately with wine in 3 additions each, whisking after each addition just until smooth. Transfer batter to prepared pan and smooth out the top. Place grapes over batter.
- Bake cake for 20 minutes, then remove from oven. Dot top of cake with 2 tablespoons butter, then sprinkle 2 tablespoons sugar over it. Return cake to oven; bake until golden and tester inserted into center comes out clean, about 20 minutes more. Cool in pan on a wire rack 20 minutes. Use a knife to trace the edge of the cake before releasing pan sides. Serve slightly warm or at room temperature.
