(for 6-8)

• 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.

Crème Fraiche

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.