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Fruit Salad
Ali Slagle
380 ratings with an average rating of 4 out of 5 stars
380
20 minutes
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Heat oven to 350 degrees. Grease a 9-inch springform pan, and line the bottom with parchment paper. (You can use a regular 9-inch cake pan that is at least 2 inches deep, but the cake will be harder to unmold.)
In a medium bowl, whisk together flour, sugar, salt, baking powder and baking soda. In a large bowl, whisk together butter, milk, oil, eggs, Campari, citrus zests, and citrus juices. Fold in the dry ingredients, then scrape the batter into the prepared pan.
Bake until the top is golden and springs back when lightly pressed in the center, 45 minutes to 1 hour. (A cake tester might emerge with a few crumbs, which is OK.)
Let the cake cool completely in the pan. Then run a butter knife around the edges and release the sides. Serve with dollops of whipped crème fraîche. This cake is best served on the same day that it’s baked.
I’ll try. Living in Brescia, Italy we have a lot of time to spend home. By the way: this could be for many a virtual journey to Northern Italy. And yes, I suggest Aperol for who doesn’t like bitterness. Greetings from locked Brescia (lake Garda, Italy)
Sooo! This turned out to be a great apocalypse baking item. It is moist heaven. I made lots of modifications according to people’s feedback, my flavor profile and what needed to go in the fridge. - I reduced the amount of Compari - I used equal parts blood orange juice and grape fruit juice - I added some sour cream because why not - I used more butter (salted) and lowered the amount of oil by a little - I put blood orange slices at the bottom and then turned the cake over!
Made it; like it but be forewarned that the cake does have a bitter edge due to the Campari in it, which will be balanced by serving it with fresh citrus fruits and perhaps some slightly sweetened yogurt edged with freshly zest citrus.
Great flavor but a little “salty” With this amount of baking soda one might reconsider reducing the amount of fine sea salt or substitute Kosher salt
If you are using a plain round cake pan, Cut a circle of parchment for the bottom, and use the trimmings as handles to help lift the loosened cake out of the pan. Tuck the trimmings under the circle and bring them up the sides of the pan.
Can you substitute Campari with Aperol for this recipe?
I'm a chef working in Mallorca, Spain. We serve a similar cake (but no butter, only extra virgin olive oil) flavoured with Spanish Vermouth rojo. Our cake lasts a long time and is as good a week later if it is kept cool and well covered. It seems the herbs, alcohol and extra virgin olive oil are perfect antioxidants for the cake.
We didn’t have Campari and are unable to buy Campari. I swapped it out for Limoncello. Amazing!!
Wondering, after reading the comments, if Aperol would deliver the same flavor punch, minus the bitterness of the stronger Campari ?
Love Campari! What a great idea! I did borrow from Melissa Clark's upside-down blood orange cake, first laying blood orange slices down in a bed of brown sugar, butter and lemon juice- saving some to warm, then spread on top after the cake was on the cake plate. Glossy and pretty! Finding our last grapefruit had been eaten; substituted fresh orange juice and fresh lemon juice. It was divine! The cake was high and very moist! Not overly sweet, not bitter, either. I'll try grapefruit next time!
My husband made this but cut the sugar by a 1/3 c. We used blood orange but otherwise followed the recipe. Served with whipped cream. We thought this was a deliciously satisfying cake. Great crumb. I admit we are not into super sweet desserts and we like Campari.
I have to disagree that the cake is best the day it is made. I'm on day two, and I think it is better today.
I've made this cake twice; this morning will be the third. I did half Aperol and 1/2 Campari each time and I thought taste was perfect. Although recipe says cake is best served on the day it's baked, I've enjoyed it for days afterward. It stays moist and scrumptios.
This is one of the best cakes I’ve ever had in my life!!! I followed the directions BUT, used St. George Bruto Americano instead of Campari, Domino Golden Sugar, and a regular 8 inch cake pan greased and lined with parchment. Baked at 350 for about an hour - maybe a few minutes more. I used Ligurian Olive Oil and squeezed all of the citrus juices. I used juice oranges for both the orange zest and juice. Cake was crispy on the outside buttery and moist inside. Amazing!
I combined this recipe with the first three steps of Melissa Clark's upside down blood orange cake. great combo and a very complex set of flavors and textures that work really well together. Next time I might try a different amaro (sibilla or carpano antica) just to mix things up a bit.
This was a giant hit with my friends. So easy so light so delicate. I followed others recommendations and put slices of orange in the base. I also sprinkled powdered sugar on top and made whipped cream on the side like others did. Definitely will make this one again.
I'm crying. This cake is incredible. I just had it plain. Next time I make it I'll either do the Campari glaze suggested in the description or use whipped crème fraîche/whipped cream...maybe. The cake is so good that I don't think it needs anything. I still have a little tingle from the Campari on my lips an hour after eating it. It's pure magic.
Oil dropped out the springform pan the entire time is baked creating a smoky kitchen.
Made as is with the exception of using Aperol instead of Campari. Easy and delicious—and I’m not even a baker. It was a hit at my dinner party and I will be making it again for sure!
I made this exactly like in the recipe (always do first round). It is absolutely delicious and the bitterness is what makes it great. I didn't have parchment and my springform leaked a little so I dumped it into 9x5 loaf pan and it was just as good, it rose to a nice pond cake height. highly recommend, non sweetened cream is a way to go. This cake is bitterSWEET :)
Used cappaliti
what happens if I straight up don't use any liquor?
I love this cake! Made it exactly per the recipe, other than adding a bit of aperol to the mix. Baked for 45 minutes and wouldn’t recommend any longer. The cake came out moist and with a thin sweet tasty crust on top. Not bitter at all. Served with whipped cream.
Has anyone made this using Bob Mills 1:1 GF flour?
Swapped the milk for equal part buttermilk and it was moist and delicious!
The syrup makes it!
Followed the recipe precisely (weighed dry ingredients where given) and it came out perfect. Did not find it bitter and, if anything, perhaps a little sweet. Served with a very light dusting of powdered sugar and a dollop of whole-milk Greek yogurt with a bit of leftover orange zest. Well worth the calories and incredibly simple.
This was really genius, a big success with guests!
I used Lillet Rose instead of Campari since that’s what I had. Definitely works.
I’ve probably made this cake about 10 times at this point and as I relish a piece of it while writing this felt the need to leave a comment. I do not change a thing about this recipe! I make it exactly because it’s perfect. I agree there is a bitterness but it’s the delicious bitterness of a good cocktail. My only suggestion is to serve with a sweetened homemade whip cream instead of the more savory creme fraiche. If I’m feeling up to it I zest with orange or lemon or whatever and sweeten!
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