Anarchy Cake

Preparation 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.

Preparation 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.