RECIPE MAGIC!

STRAWBERRY OLIVE OIL CAKE

There is a short stretch in early summer when local strawberries are everywhere, sweet and a little jammy, and gone almost before you've had your fill. Our Strawberry Olive Oil Cake is the one to bake. Super tender and moist, with strawberries buried inside for rolling surprises, and more piled on top to meet the need for abundance.

INGREDIENTS:

  • 1/2 container fresh strawberries sliced in half
  • 3/4 cup flour
  • 1/2 cup granulated sugar
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp Lemon EVOO or 1 tbsp lemon zest
  • 1/2 cup EVOO
  • 1 cup milk
  • 1 egg
  • 1/4 tsp salt

DIRECTIONS: 

Preheat oven to 350F. Grease and flour a 9-inch round springform cake pan. Whisk together the flour, baking powder, baking soda and salt in a bowl. Set aside. In a separate large bowl, using stand mixer or hand mixer, combine egg and sugar together until light and creamy. Gradually add olive oils, and milk to egg mixture. Mix until combined. Gently fold in the dry ingredients to the mixing bowl until incorporated. Do not overmix. Pour half of batter into pan. Place 2/3 of the strawberry halves cut side down on the batter. Cover with remaining batter. Top with remaining strawberries. If possible avoid placing on top of those already in place. Bake for approximately 30-35 minutes, or until a toothpick inserted into the centre comes out clean. Once baked, remove the cake from the oven and let it cool in pan for about 10 minutes. Then remove from cake pan and transfer to a wire rack to cool completely. Leave plain or dust it with icing sugar. Slice and serve with a dollop of whipped cream and remaining strawberries in container.