OLIVE OIL CAKE WITH STRAWBERRIES AND FRESH ROSEMARY
Steps:
- Two hours ahead or the day before serving, slice strawberries and sprinkle with 1/4 to 1/3 cup sugar or to taste. Mix well. If desired, mash 1/3 of the berries to create more juice. Store refrigerated in covered container. Heat oven to 350 degrees. Put orange juice in small nonreactive pan; heat over medium-high heat and reduce mixture to 1/4 cup while preparing cake. Reducing juice to 1/4 cup intensifies the orange flavor. Do not be tempted to skip this step and add 1 cup orange juice to mixing batter. This is too much liquid. Rub about 1/2 teaspoon olive oil on bottom only of two 9-inch round pans. Cut parchment paper to fit. Place in pan to coat thoroughly. Turn over so that both sides are oiled. Sprinkle scant teaspoon of flour in each pan and shake to spread evenly. Whisk eggs with wire whisk until foamy. Add milk, scant 2 cups sugar, oil, zests and minced rosemary leaves. Continue whisking until well blended. Sprinkle with baking powder, baking soda and salt. Blend thoroughly. Add reduced orange juice and stir. Add flour a little at a time, whisking to blend evenly into a smooth batter. Batter will be very runny. Pour half of batter into each prepared pan. Bake 32-35 minutes or until a skewer or cake tester inserted into the center is clean and edges begin to pull slightly away from pan. Let cool 10 minutes. Run sharp knife around edge to loosen and invert pan onto a plate. Remove parchment paper. Brush generously with orange marmalade to moisten and create an attractive glaze. When cool, cut into serving portions and serve with sliced strawberries. If desired, add whipped cream or vanilla ice cream. Garnish each plate with a sprig of fresh rosemary.
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James Lowbridge
[email protected]This cake is a keeper! I'll definitely be making it again.
Ikechukwu Favour
[email protected]I'm not a big fan of rosemary, but I really enjoyed the flavor it added to this cake.
Janzeeb Khan
[email protected]This is a beautiful cake that's sure to impress your guests.
Beame Up
[email protected]I love the moist crumb of this cake. It's so delicious!
Md Joy (Soikat)
[email protected]This cake is a great way to use up leftover strawberries.
Ibrahim Motunrayõ
[email protected]I've made this cake several times and it's always a success. It's the perfect dessert for any occasion.
Jafid Haider
[email protected]This cake is perfect for a summer party. It's light and refreshing, and the flavors are amazing.
Tafadzwa Magora
[email protected]I love the combination of flavors in this cake. The olive oil, strawberries, and rosemary all go together perfectly.
Sandhu Trust way
[email protected]This cake is so easy to make and it's always a hit with my family and friends.
OLUWAFUNMILAYO AGBOOLA
[email protected]I'm not usually a fan of olive oil cakes, but this one was really good. The strawberries and rosemary gave it a nice flavor.
fidelia kavinya
[email protected]This was a great recipe! The cake was moist and flavorful, and the strawberries and rosemary added a nice touch.
Adnan Younas
[email protected]I love how moist and flavorful this cake is. The olive oil really makes a difference.
Ms Siamon
[email protected]This cake has a unique and delicious flavor. The rosemary and strawberries add a nice touch.
Lady Ari
[email protected]I've made this cake twice now and it's been a hit both times. It's so easy to make and the flavors are amazing.
Rock Air
[email protected]This cake is absolutely delightful! The olive oil adds a wonderful moistness and richness, and the strawberries and rosemary give it a lovely summery flavor.