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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I have written about my favorite cake recipe the Tre, Tre, Tre Cake for Epicurious. Recently, with a rather empty larder and company coming for dinner, I played around with that recipe and came up with this delicious dessert, which I named Anarchy Cake, because with recipes, as with so many things, Italians are basically anarchists. 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:
1. Preheat oven to 350°F.
2. Line bottom of a 10-inch-diameter springform pan with parchment paper, brush with oil, and lightly flour.
3. 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.)
4. Combine flour, baking powder, and salt in a bowl and set aside.
5. 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.
6. Add the olive oil, then the milk and balsamic vinegar, beating until fully combined.
7. Using a rubber spatula, fold in the flour mixture.
8. Pour batter into the prepared springform pan and drop the sliced fruit over the top. Sprinkle with a tablespoon of sugar.
9. Bake for 50 minutes, until the top is a beautiful golden brown. A knife blade inserted into the cakes center should come out clean.
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