I call this an Anarchy Torte – as it can be made with so many different fruits and nuts. In the summer think peaches, blackberries, apricots, plums, cherries – choose two or three – slice stone fruits. Pit cherries. In the winter think apples, pears, dried fruits, nuts, bittersweet chocolate, etc. Be creative and choose a variety of fruits and nuts.
- 2 cups assorted fresh fruits, in thin slices (see note above)
- 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
- ¼ cup milk
- ½ tsp balsamic vinegar
To serve: sweetened crème fraiche or vanilla ice cream
Preheat oven to 350. Line the bottom of a 10” springform pan with parchment paper, brush 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 five 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 sugar. Bake 45-50 mins until knife blade in center comes out clean.
Eat warm with a dollop of sweetened crème fraiche or a scoop of vanilla ice cream.