Recipe

Italian Anarchy Cake Recipe

	Yakalom / All my dishes 8 months ago This is a cake that's kind of like a torte in a way. It uses fresh fruit that you have on hand. I like that it uses olive oil for the crust. Prep:30m Cook:50m Servings:6	Yakalom
	fruit cake stone fruit

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Ingredients

1 1/2 cups fruit (or 4 ounces of chopped bittersweet chocolate), sliced if using peaches, apricots, or plums (neatness does not count); if using cherries, pit them

3/4 cup of cake or pastry flour (all-purpose flour works in a pinch)

3/4 teaspoon baking powder

Pinch of salt

1 egg

1/2 cup superfine sugar, plus an additional 2 tablespoons

1/4 teaspoon finely grated lemon zest

1/4 cup extra-virgin olive oil

1/4 cup milk

1/2 teaspoon balsamic vinegar

Directions

Preheat oven to 350°F.

Line bottom of a 10-inch-diameter springform pan with parchment paper, brush with oil, and lightly flour.

Gently toss prepared fruit with 1 tablespoon of sugar and set aside. (If using chocolate, do not toss it with the sugar, just put aside until needed.)

Combine flour, baking powder, and salt in a bowl and set aside.

Using an electric mixer, beat the egg with the 1/2 cup of superfine sugar and lemon zest until light, fluffy, and pale in color. This could take as long as 5 minutes.

Add the olive oil, then the milk and balsamic vinegar, beating until fully combined.

Using a rubber spatula, fold in the flour mixture.

Pour batter into the prepared springform pan and drop the sliced fruit over the top. Sprinkle with a tablespoon of sugar.

Bake for 50 minutes, until the top is a beautiful golden brown. A knife blade inserted into the cake’s center should come out clean.

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