- 2 cups fresh summer fruit (peaches, blackberries, apricots, plums, cherries – choose two or three – peel and slice stone fruits. Pit cherries)
- ¾ cup cake flour
- ¾ tsp baking powder
- pinch of salt
- 1 egg
- ½ cup superfine sugar, plus 2 tbs
- ¼ tsp finely grated lemon zest
- ¼ cup EVOO (plus some for pan)
- ¼ cup milk
- ½ tsp balsamic vinegar
Preheat oven to 350. Brush the bottom of a 10” springform pan with oil and lightly flour.
Gently toss prepared fruit with 1 tbs sugar and set aside.
Combine flour, baking powder and salt in a bowl. Set aside.
Using an electric mixer, beat the egg with the ½ cup of superfine sugar and until light, fluffy and pale in color. (This could take as long as 2-3 minutes.)
Add EVOO, milk, vinegar. Beat until fully combined. Using a rubber spatula, fold in flour mixture.
Pour batter into springform pan. Drop the fruits over batter. Sprinkle with remaining tbs of sugar. Bake 45-50 mins until knife blade in center comes out clean.
Eat warm with a dollop of sweetened crème fraiche and a shake of the powdered sugar shaker.
Combine 1 cup of whipping cream with 2 tbs buttermilk. Let stand at room temperature until thickens (8-24 hours depending on temperature). Ultra-pasturized cream will take long longer. Refrigerate. Sweetened as desired.