Slow-Roasted Strawberries Olive Oil Cake

Daniel
Feb 12, 2024
3 min read

Updated: 5 days ago

In the realm of cakes, the olive oil cake holds a place of honor for its rustic simplicity and Mediterranean roots. Inspired by the recipes of Food52, Maialino, and Rachel Binder, this cake is a celebration of good quality olive oil, a staple in Italian cuisine known for its heart-healthy fats and robust flavor.

Slow-roasted strawberries...

Unlike butter-based cakes, this one owes its unique texture and moist crumb to the liquid gold that is olive oil. It's a cake that tells a story of old-world traditions, where each ingredient is chosen with care and purpose, and where simplicity allows the natural flavors to sing. Baking this cake is like paying homage to the sun-drenched olive groves that have been a part of Italian culture for millennia.

Just outta the oven...

Valentine's Day is a time when we seek to show our affection through grand gestures, yet sometimes it’s the simple acts that speak volumes. Baking an olive oil cake for your loved ones is one of those acts. It's a super easy, no-fuss recipe that anyone can make, leaving no excuse not to indulge your sweetheart (or your sweet tooth) on this day of love.

The bright notes of fresh orange zest and juice, paired with a touch of Cointreau, or your choice of liqueur, infuse the cake with a lightness and a whisper of romance, while the slow-roasted strawberries, softened into jam-like jewels, crown the cake with their natural, ruby sweetness.

As I serve this moist and dense delight, adorned with glistening strawberries, it becomes more than just dessert—it's a delicious testament to the care put into its creation. This olive oil cake isn't just a recipe; it's an experience, a sensory journey that begins with the scent of baking oranges and ends with the taste of caramelized fruit.

It's the perfect ending to a Valentine's Day meal, a sweet note that lingers long after the last slice has been savored, a reminder that the simplest things in life are often the most extraordinary.

Ingredients:

Inspired by Food52, Maialino & Rachel Binder

(Make 4.5 inch X 8.5 inch loaf)

Cake:
Unbleached All Purpose Flour, 125g
Granulated Sugar, 175g
Sea Salt, 3/4 TSP
Baking Soda, 1/4 TSP
Baking Powder, 1/4 TSP
High Quality Olive Oil, 142g + More For Greasing
Whole Milk, 152g
Eggs, 2
Fresh Orange Zest, 1 Orange
Fresh Orange Juice, 30g
Cointreau / Grand Marnier / Rum / Brandy, 27g
Slow-Roasted Strawberries:
Frozen Strawberries, 250g
Demerara Sugar, 30g Or More Depending On The Sweetness Of the Strawberries

Equipment:

Oven
4.5" X 8.5" Loaf Pan

Directions:

Prepare the cake.
Preheat oven to 175°C (350°F).
Lightly grease a loaf pan with olive oil.
Line the bottom and sides with parchment paper.
In a large bowl, mix together flour, sugar, salt, baking soda, and baking powder.
In another bowl, whisk together olive oil, milk, eggs, orange zest, orange juice, and Cointreau.
Pour the wet mixture into the dry ingredients.
Mix until just combined. There should be no large lumps.
Pour the batter into the prepared loaf pan.
Bake for 45–55 minutes, or until golden and a skewer inserted comes out clean.
Let the cake cool completely before unmolding.
Prepare the slow-roasted strawberries.
Preheat oven to 120°C (250°F).
Halve or quarter strawberries depending on their size.
Place them in a baking dish and toss with sugar (use a 9:1 strawberry-to-sugar ratio).
Roast in the oven for about 2 hours, tossing once halfway.
The strawberries should be jammy but still hold their shape.
Transfer the strawberries to a bowl.
Add a splash of hot water to the baking dish and deglaze to create a glaze.
Assemble the cake.
Once the cake is cooled, unmold and place on a serving plate.
Brush the top with the strawberry glaze.
Spoon the slow-roasted strawberries over the top.
Slice and serve immediately.