Description
Delicious strawberry olive oil cake topped with fresh strawberries and whipped cream, perfect for any occasion.
Ingredients
Scale
- 1 cup (125 g) all-purpose flour
- ½ cup (60 g) raw pistachios, unsalted
- 1 cup (200 g) granulated sugar
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 large eggs, room temperature
- ½ cup (120 ml) extra-virgin olive oil
- ¾ cup (180 ml) whole milk
- 2 medium lemons, zested and juiced
- 1 teaspoon vanilla extract
- 4 cups (approx. 600 g) fresh strawberries, sliced
- 2 tablespoons (25 g) granulated sugar
- 2 tablespoons (30 ml) champagne, citrus, or wine vinegar
- ¼ cup (30 g) chopped pistachios, for garnish
- 1 cup (240 ml) heavy cream
- 2 tablespoons (15 g) powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Lightly grease your cake pan to prevent sticking and ensure easy removal once baked.
- Step 2: Chop the raw pistachios finely using a food processor or a sharp knife. Aim for a crumbly texture without turning them into a paste to add nutty flavor and texture to the cake.
- Step 3: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. For a lighter cake and to prevent clumps, sift these dry ingredients before mixing.
- Step 4: In a separate bowl, whisk the extra-virgin olive oil, granulated sugar, large eggs, lemon zest, lemon juice, and vanilla extract until the mixture turns creamy, smooth, and slightly thickened. This takes about 1 minute and helps the cake rise beautifully.
- Step 5: Gently fold the dry ingredients into the wet mixture just until combined. Do not overmix; stop when a few flour streaks remain to avoid a dense cake.
- Step 6: Pour the batter into the prepared pan and bake for approximately 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Rotate the pan halfway through baking to ensure even cooking.
- Step 7: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack. Proper cooling sets the texture and prevents a gummy bite.
- Step 8: While the cake cools, slice fresh strawberries and combine them with granulated sugar and vinegar. Let the mixture macerate to release the berries’ natural juices and create a sweet syrup.
- Step 9: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Take care not to overwhip to avoid turning cream into butter. For non-dairy alternatives, use coconut cream.
- Step 10: Layer the cooled cake with the macerated strawberry topping and whipped cream. Garnish with chopped pistachios for added color and crunch. For presentation, consider sprinkling pistachios evenly across the top.
Notes
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days to retain moisture and flavor.
- Refrigeration: Keep the cake in an airtight container in the refrigerator for up to 5 days. Allow it to come back to room temperature before serving.
- Freezing: Wrap the cake tightly in plastic wrap, place it inside a freezer-safe container, and freeze for up to 3 months. Thaw the cake in the refrigerator overnight before serving.
- When the cake domes excessively during baking, gently tap the pan on the counter midway through baking to even out the surface.
- If your cake turns out dense, ensure the wet ingredients are whisked until smooth, approximately one minute, to achieve a uniform consistency.
- To prevent sticking, lightly grease the sides of the pan before pouring in the batter.
- If the cake is undercooked, return it to the oven for an additional 5 to 10 minutes, checking doneness periodically with a toothpick.
- When the strawberries are too tart, sprinkle 2 tablespoons of sugar over them 30 minutes before serving to increase sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg