Anarchy Cake

• 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

1. Preheat oven to 350F.
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.
4. (If using chocolate, do not toss it with the sugar, just put aside until needed.)
5. Combine flour, baking powder, and salt in a bowl and set aside.
6. 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.
7. This could take as long as 5 minutes.
8. Add the olive oil, then the milk and balsamic vinegar, beating until fully combined.
9. Using a rubber spatula, fold in the flour mixture.
10. Pour batter into the prepared springform pan and drop the sliced fruit over the top.
11. Sprinkle with a tablespoon of sugar.
12. Bake for 50 minutes, until the top is a beautiful golden brown.
13. A knife blade inserted into the cakes center should come out clean.

fruit, cake, baking powder, salt, egg, sugar, lemon zest, extravirgin olive oil, milk, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/anarchy-cake-105475 (may not work)