Anarchy Cake Recipe
- 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
- 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.
