Nothing says summer like a ripe, juicy garden strawberry. Pair that strawberry with a moist, aromatic, olive oil-perfumed cake and fresh whipped cream... the perfect summer dessert.
We paired up with Brightland Olive Oil to bring this vibrant Roasted Strawberry Olive Oil Cake to your table.
Serves: 6-8
Ingredients
- 1 ½ cups sugar (plus more for the whipped cream)
- 2 eggs
- ½ cup Brightland Alive Olive Oil
- ¼ cup Brightland Arise Basil Flavored Olive Oil
- ⅔ cups buttermilk
- Zest of 1 lime
- ¼ cup + 1 tablespoon lime juice (or lemon)
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon Ballerina Farm Vanilla Bourbon French Salt
- 2lb strawberries
- Icing sugar for dusting
- Basil, for garnish
- Optional: sliced almonds
Whipped Cream
- 2 cups whipping cream
- 2 teaspoon vanilla bean paste
Method
Cake
- Preheat oven to 350 F.
- Slice up 1 lb of strawberries in half and dust generously with sugar and a pinch of Vanilla Bourbon French Salt.
- Line a sheet tray with parchment paper and place in the oven until reduced slightly and deep red, about 15 minutes.
- Remove from the pan and place into a bowl with all their juices. Let rest.
- For the remaining strawberries, slice and cut into quarters and toss with a dusting of sugar and the remaining 1 tablespoon lime juice. Set aside in the fridge until ready to assemble.
- Grease a 9 inch loaf pan and line the bottom with parchment. Optional: layer the bottom of the pan with sliced almonds, pistachios, or pine nuts for added nuttiness and texture.
- Whisk together the sugar, eggs, olive oil, buttermilk, 4 tablespoons of lime juice and lime zest. Sieve together the flour, baking powder, baking soda and salt in a bowl. Whisk in the wet ingredients until just combined.
- Pour into the prepared loaf pan, alternating between the roasted strawberries and the cake batter and bake for 35-45 minutes, or until a cake tester comes out clean.
- Leave to cool for 10 minutes in the pan before turning out onto a wire rack to cool to room temperature.
- Once cooled, dust generously with icing sugar.
Whipped Cream
- Add your whipping cream, vanilla bean paste, and sugar to a bowl. Whip until soft peaks form and add sugar to your desired sweetness.
Assembly
- To assemble, slice a piece of the olive oil cake, top with your strawberries, some of the strawberry juices, whipped cream and fresh basil. Finish with more dusting sugar if you like.
Bon appétit !
Recipe by Chef Alex Blosil
Recipe in Collaboration with Brightland Olive Oil
