Italian Torte with Fruit, Olive Oil and Balsamic Vinegar
Italian Torte with Fruit, Olive Oil and Balsamic Vinegar
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Italian Torte with Fruit, Olive Oil and Balsamic Vinegar

20 MIN
35 MIN



  1. Preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan with a removable bottom.
  2. In a bowl, combine the flour and baking powder. Set aside.
  3. 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.
  4. Add the olive oil, milk and balsamic vinegar. Blend well. With a spatula, fold in the dry ingredients.
  5. 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.
  6. Cool to room temperature. Dust with icing sugar before serving.
  7. You can add other fruits for decoration.


  1. Love the simplicity of the cake. But I need advice re fruits—as pic does not fit actual result from oven. What fruits work well, what fruits to avoid—perhaps some have too much moisture—eg. rhubarb? Fruits will be starting soon & this advice would be helpful (& some fruits I do not digest well & need to avoid)

  2. looks good

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