Summer time is in full swing and I deliver you… a cake recipe. I do know, turning on the oven some days throughout the season is the very last thing anybody desires to do, however this recipe is the exception. I’m a little bit of sweets fiend, and my day is incomplete with no little deal with. However in terms of summer time desserts, I’m much less about all issues chocolate (surprising, I do know) and extra about gentle and vivid flavors that commemorate the season whereas additionally being straightforward to tug collectively. This strawberry olive oil cake recipe checks all of these containers and extra.
With candy summer time strawberries, zesty lemon, a crunchy crumble topping, and a scrumptious cake base upgraded with the feel of cornmeal, this cake recipe is like if a espresso cake and strawberry shortcake had a child. (Mentioned in another way: it’s scrumptious.)
I’m sharing all my cake-baking tips and some recipe notes beneath. Collect up your elements and let’s get baking!
Components for Strawberry Olive Oil Cake
You most likely have a lot of the elements readily available for this cake in your pantry already, however there are just a few extras that’ll take it to the subsequent stage.
- Granulated sugar. The bottom of our candy deal with.
- Lemon zest. Rubbed into the sugar, it releases all that magical citrusy taste.
- Olive oil. Use the great things—belief me, you’ll style it.
- Eggs and egg yolk. The additional egg yolk helps add additional moisture to this recipe.
- Greek yogurt. I’ve made this with low-fat skyr and it really works simply superb, however it’s also possible to use full-fat.
- Flour. All-purpose is ideal.
- Baking powder. To assist our cake rise.
- Salt. No baked good is full with out it.
- Strawberries. This cake’s pièce de résistance—and what solidifies it as a summer-coded deal with.
Ideas for Baking
Having examined this recipe fairly just a few instances, I’ve picked up just a few notes alongside the way in which.
- Rub your lemon zest into the sugar. Utilizing your fingers, rub the zest into the sugar till it turns into sandy in texture and the lemon is aromatic. That is one of the simplest ways to get probably the most taste.
- Pulse the polenta within the meals processor. I just like the little crunch that the polenta provides to the cake, however to make sure that I don’t find yourself with cornmeal items which are too giant, I prefer to pulse the cornmeal within the meals processor just a few instances to make sure it blends simply into the batter.
- Thinly slice the strawberries. I often have qualms with fruits in truffles. They all the time find yourself soggy and making the batter soggy as effectively. By thinly slicing the strawberries and including them to the highest, they maintain their vivid taste with out including additional moisture to the batter.
- Salt. Please add salt to your desserts. I’m begging. A pinch sprinkled into the crumble topping and integrated into the batter elevates all of the flavors.
The best way to Serve Strawberry Olive Oil Cake
After the cake is out of the oven, let it cool utterly. Onerous, I do know. As soon as cooled, give the cake a bit of shake of granulated sugar. It makes all the pieces look additional fairly and café-worthy. You may also pile freshly chopped strawberries or spoon strawberry jam on high to lean into the flavour. I additionally prefer to serve this cake alongside some freshly whipped vanilla cream or a scoop of ice cream. Professional tip: It additionally makes a scrumptious breakfast the subsequent day served alongside a cup of espresso.
Retailer the cake in an hermetic container on the counter for as much as two days. However you’ll be fortunate if it lasts that lengthy. Maintain scrolling for the recipe!
Description
One of the best summer time cake with seasonal strawberries and olive oil.
For the Cake:
- 150 grams granulated sugar
- zest of 1 giant lemon
- 1/4 cup olive oil
- 2 eggs
- 1 egg yolk
- 140 grams Greek yogurt
- 180 grams all-purpose flour
- 60 grams polenta/cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 – 6 strawberries, thinly sliced
For the crumble:
- 4 tablespoons butter at room temperature
- 60 grams all-purpose flour
- 75 grams granulated sugar
- pinch of salt
- Make the crumble. Add the entire elements right into a bowl and convey collectively till mixed and dough comes collectively like a sugar cookie dough. Put aside.
- Preheat oven to 350 F.
- In a big mixing bowl, add the sugar and lemon zest. Rub the zest into the sugar till it seems like sand. Add the olive oil and whisk collectively.
- Add the eggs and egg yolk and whisk till mixed. Add the yogurt and whisk collectively till easy.
- Add the flour, polenta, baking powder, and salt. Slowly fold the batter collectively, ensuring you don’t over-mix.
- In a lined cake pan, add the batter. Crumble over half of the crumb combination. Layer over thinly sliced strawberries, then the remainder of the crumble.
- Bake within the oven for about 40 – 45 minutes, checking for doneness at 40 minutes. Take away from oven and let cool for five minutes earlier than eradicating from pan and letting cool on a wire rack.
- To serve, mud with powdered sugar and recent strawberries. Get pleasure from!
- Prep Time: quarter-hour
- Prepare dinner Time: 45 minutes
- Class: cake
Key phrases: olive oil, strawberry, cake
