It’s my birthday!
Birthday, yeah yeah, birthday, alright, birthday, out of sight, yeaaaaah!
Today, a customer brought me a sparkly birthday tiara to wear, and coworkers bought me cake and a cinnamon bun. Woo, hoo! The love has been felt. Now, Im going to have a nap to conserve energy, because I am going to having a big night of eating nachos and macking on the ladies.
Nina Simone – Ain’t Got No (She says boobies! Tee hee!)
The Klaxons – No Diggity
Crayon – Knee High Susan
Asobi Seksu – Strawberries (CSS Remix)
The Million Dollar Orchestra – Doncha Wanna Get Down
Tom Jones – Keep On Runnin’
Dr. Dog – My Old Ways
Fats Waller – Honeysuckle
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
1/2 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.