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Ingredientes
- 1 1/2 c. fruit (or possibly 4 ounces of minced bittersweet chocolate)
- 3/4 c. cake or possibly pastry flour (all-purpose flour works in a healthy pinch)
- 3/4 tsp baking pwdr
- 1 pch salt
- 1 x egg
- 1/2 c. superfine sugar, plus an additional 2 Tbsp.
- 1/4 tsp finely grated lemon zest
- 1/4 c. extra-virgin extra virgin olive oil
- 1/4 c. lowfat milk
- 1/2 tsp balsamic vinegar
Direcciones
- Slice fruit if using: peaches, apricots, or possibly plums (neatness does not count); if using cherries, pit them.
- 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 Tbsp. of sugar and set aside. (If using chocolate, don't toss it with the sugar, just put aside till needed.)
- Combine flour, baking pwdr, and salt in a bowl and set aside. Using an electric mixer, beat the egg with the 1/2 c. of superfine sugar and lemon zest till light, fluffy, and pale in color. This could take as long as 5 min. Add in the extra virgin olive oil, then the lowfat milk and balsamic vinegar, beating till fully combined. Using a rubber spatula, mix in the flour mix.
- Pour batter into the prepared springform pan and drop the sliced fruit over the top. Sprinkle with a Tbsp. of sugar. Bake for 50 min, till the top is a beautiful golden. A knife blade inserted into the cakes center should come out clean.
- Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 6 servings | |
| Calories 295 | |
| Calories from Fat 118 | 40% |
| Total Fat 13.33g | 17% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 396mg | 17% |
| Potassium 103mg | 3% |
| Total Carbs 42.37g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 17.1g | 11% |
| Protein 2.84g | 5% |
