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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Jordan Wingat3
[email protected]This cake is a waste of time and ingredients. It's dry and flavorless.
Hirendra Rana
[email protected]I followed the recipe exactly, but my cake didn't turn out as moist as I expected. I think I might have overmixed the batter.
Firii Tekalign
[email protected]This cake is a bit too sweet for my taste, but I think it would be perfect with a dollop of whipped cream or a scoop of vanilla ice cream.
Jenny Anh Duong Nguyen
[email protected]I'm always looking for new olive oil cake recipes, and this one is definitely a winner. It's moist and flavorful, and the strawberries and rosemary add a unique twist.
Businge Patrick
[email protected]This cake is perfect for summer! The strawberries and rosemary give it a light and refreshing flavor.
Selimot Adekunle
[email protected]I'm not a baker, but this cake was so easy to make. It's definitely a keeper!
Jakub Cieslak
[email protected]I made this cake for my family and they all loved it! Even my picky kids ate it up.
Pompi Dey
[email protected]The cake turned out beautifully! It was golden brown and had a perfect crumb.
Md samadul Islam
[email protected]This cake is so easy to make! I love that I can just throw all the ingredients in a bowl and mix them together.
MDJuwel MDJuwel
[email protected]I was hesitant to try this cake because I'm not a big fan of rosemary, but I'm so glad I did! The rosemary flavor is subtle and perfectly balanced by the sweetness of the strawberries.
Irfan Jutt
[email protected]This cake was a hit at my party! Everyone loved the unique flavor combination of the strawberries and rosemary.
Rizwan Bashir
[email protected]I've tried many olive oil cakes, but this one is by far the best. The cake is moist and fluffy, and the strawberries and rosemary add a wonderful flavor.
Kamoga Med
[email protected]This olive oil cake is a delightful explosion of flavors! The strawberries and rosemary complement each other perfectly, creating a moist and flavorful cake that's perfect for any occasion.