Components ship fresh at ambient temperature.
Upon receipt, store unopened olive oil at room temperature, away from direct sunlight, for up to 24 months. Once opened, enjoy within 6 months.
Store balsamic vinegar at room temperature for up to 24 months.
Shake before using.

Ingredients

Directions

Preheat oven to 350°F (180°C).
Grease 9" diam. cake pan, line bottom with parchment paper, then grease parchment.
In medium bowl, whisk together flour, both sugars, baking powder and salt.
In large bowl, whisk together olive oil, milk, eggs and lemon zest, then whisk in flour mixture until combined.
Using rubber spatula, fold in berries.
Pour batter in prepared pan.
Bake until toothpick inserted in center of cake comes out clean (approx. 1 hour).
Transfer pan to wire rack and let cool for 10 minutes, then invert cake onto rack and let cool completely.
Just before serving, dust cake with confectioners' sugar and garnish with berries and nectarine slices.
Makes 8 servings.

Williams Sonoma House Balsamic Vinegar & Extra Virgin Olive Oil