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 degree celsius or 350 fahrenheit.
Lightly grease loaf pan with olive oil.
Line the bottom and sides of the loaf pan with parchment paper.
In a large bowl, add flour, sugar, salt, baking soda and powder.
Mix to combine well.
In another large mixing bowl, add olive oil, milk, eggs, orange zest, juice and Cointreau.
Lightly whisk to combine well.
Transfer the wet ingredients to the dry ingredients.
Mix until everything is incorporated and well combined.
There should not be any large lumps.
Transfer the cake batter to the prepared loaf pan.
Wack into the oven and bake for about 45 to 55 mins.
The top should be golden brown and pass the skewer test.
Remove from oven and set aside to cool down completely.
Prepare the slow-roasted strawberries.
In the meantime, preheat the oven to 120 degree celsius or 250 fahrenheit.
Depending on the size of your strawberries, halve or quarter into even sizes so that they bake evenly.
Transfer the strawberries onto a baking dish.
Toss in the sugar, making sure the strawberries are well coated.
*The ratio between strawberries and sugar is 9:1. If you have 900g of strawberries, the amount of sugar you should use is 100g. But ultimately, it still depends on the sweetness of the strawberries. Always taste and adjust your ingredients.*
Wack into the oven and slow bake for about 2 hrs.
Give the strawberries a quick toss at halfway mark.
The strawberries should almost be like a jam consistent but still hold their shapes.
This is when the strawberries are releasing their juices and caramelizing.
Transfer the strawberries to a bowl and set aside.
Add a splash of hot water to the baking dish and deglaze.
Once the cake is cooled, unmold to a serving plate.
Brush the entire cake generously with the glazing liquid.
Top the cake with the slow-roasted strawberries.
Slice and serve immediately.
Inspired by Food52's Genius Desserts cookbook...
Moist, dense and flavorful...
Comments