Instructions: Slice fruit if using: peaches, apricots, or 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 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 cakes center should come out clean.

Makes 6 to 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.