Olive Oil Cake With Strawberries And Fresh Rosemary

Name: Olive Oil Cake With Strawberries And Fresh Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pints strawberries, sliced; 1/4 to 1/3 cup sugar, for sprinkling on berries; 1 cup orange juice; 3 large eggs, at room temperature; 1 1/4 cups milk (whole or reduced-fat, but not skim); 2 scant cups sugar; 1 1/2 cups extra-virgin olive oil; 1 tablespoon lemon zest (optional); 1 tablespoon orange zest (from 1 orange); 1 1/2 teaspoons finely minced fresh, tender rosemary leaves (do not substitute dry); 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon finely ground salt (fine grind, not Kosher); 2 cups flour; Orange marmalade, at room temperature, to moisten top of each layer; Whipped cream or vanilla ice cream, for serving (optional); Rosemary sprigs, for garnish

Servings: persons

2 pints strawberries, sliced
1/4 to 1/3 cup sugar, for sprinkling on berries
1 cup orange juice
3 large eggs, at room temperature
1 1/4 cups milk (whole or reduced-fat, but not skim)
2 scant cups sugar
1 1/2 cups extra-virgin olive oil
1 tablespoon lemon zest (optional)
1 tablespoon orange zest (from 1 orange)
1 1/2 teaspoons finely minced fresh, tender rosemary leaves (do not substitute dry)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon finely ground salt (fine grind, not Kosher)
2 cups flour
Orange marmalade, at room temperature, to moisten top of each layer
Whipped cream or vanilla ice cream, for serving (optional)
Rosemary sprigs, for garnish

1
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.
2
Heat oven to 350 degrees.
3
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.
4
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.
5
Whisk eggs with wire whisk until foamy.
6
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.
7
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.
8
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.
9
Let cool 10 minutes. Run sharp knife around edge to loosen and invert pan onto a plate. Remove parchment paper.
10
Brush generously with orange marmalade to moisten and create an attractive glaze. When cool, cut into serving portions and serve with sliced strawberries.
11
If desired, add whipped cream or vanilla ice cream. Garnish each plate with a sprig of fresh rosemary.

1436

kcal

Calories

100

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pints strawberries, sliced, 1/4 to 1/3 cup sugar, for sprinkling on berries, 1 cup orange juice, 3 large eggs, at room temperature, and more.

Yes, Olive Oil Cake With Strawberries And Fresh Rosemary falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Olive Oil Cake With Strawberries And Fresh Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions