3/4 cup (180 ml) all-purpose flour

1 teaspoon (5 ml) baking powder

1 egg

1/2 cup (125 ml) sugar

Grated zest of 1 lemon

1/4 cup (60 ml) olive oil

1/4 cup (60ml) milk

2 tablespoons (30 ml) balsamic vinegar

2 cups (500 ml) chopped fruit (pears, cherries, pineapple, etc.).

Icing sugar

Preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan with a removable bottom.

In a bowl, combine the flour and baking powder. Set aside.

In another bowl, beat the egg, sugar and lemon zest with an electric mixer until the mixture becomes very frothy and pale, about 3 to 4 minutes.

Add the olive oil, milk and balsamic vinegar. Blend well. With a spatula, fold in the dry ingredients.

Spread the batter into the prepared pan. Spoon the fruit over the batter. Bake in the middle of the oven for about 35 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Cool to room temperature. Dust with icing sugar before serving.

You can add other fruits for decoration.

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