Strawberry Olive Oil Cake
Strawberry Olive Oil Cake
COOKING LABEL
Medium
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Full Product Description
This dense, moist cake features the classic combination of strawberries, Pasolivo Olive Oil, and Pasolivo Tuscan Balsamic Vinegar. It includes a not-too-sweet cake with a jammy, fresh strawberry top. The addition of whipped cream on top is a necessity as it balances out the acidity of the balsamic vinegar.
Ingredients
- 8 ounces strawberries, cleaned and quartered
- 5 tablespoons strawberry jam
- 1 3/4 teaspoons Pasolivo Tuscan Vinegar
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon Pasolivo Kosher Flake Sea Salt
- 1 1/2 cups sugar
- 1/3 cup Pasolivo California Blend Extra Virgin Olive Oil
- 1/4 cup Pasolivo Tuscan Vinegar
- 2 eggs
- 2/3 cup buttermilk
Preparation
- Pre-heat oven to 350ºF.
- Mix strawberry jam and 1 3/4 teaspoons Pasolivo Tuscan Vinegar in a bowl, stir in the strawberries, then pour into a parchment lined springform pan and spread evenly.
- Whisk the dry ingredients together in a large bowl.
- Whisk the wet ingredients in a medium bowl then pour into the dry ingredient bowl. Mix until just incorporated.
- Pour the mixture on top of the strawberries and jam in the pan and spread evenly.
- Bake for 60 minutes, until the cake is very browned.
- After removing from the oven, place a plate over the top of the pan and carefully flip the cake over onto it.
- Peel the parchment paper off and scrape the jam that is left on the paper onto the cake. Let cool to room temperature. Serve with whipped cream.
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