Somehow I missed the entire olive oil cake craze as it was happening a few years back. It was not until a co-worker brought one in for a pot luck luncheon that I even knew such a cake existed. Once I tasted it I was hooked! I started on a search to find a great basic recipe that I could use to experiment with different fruits and flavors. This Strawberry Olive Oil cake recipe is an slight variation on the orange olive oil cake that I posted a few months ago. The great thing about this recipe is it is made in one bowl with no mixer!
Olive oil cakes are moist and not overly sweet. Simply sprinkle with powdered sugar and you are ready to go. They are light enough to be served as a dessert at lunch but can also round out a great dinner party!
- 1 cup olive oil
- 1 ¼ cups whole milk
- 3 large eggs
- ½ cup fresh strawberry puree
- 1 ¾ cups granulated sugar
- 2 cups all purpose flour
- 1 ½ teaspoons salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Confectionary sugar and fresh strawberries for garnish.
Preheat oven to 350 degrees
Grease and flour a 10 inch round cake pan.
In a large bowl, whisk together the olive oil, milk, eggs, and strawberry puree.
Add the sugar, flour, salt, baking powder and baking soda to the wet ingredients. Combine well.
Pour into the prepared cake pan and bake for 50 minutes or until the top is firm and golden brown.
Cool for 15 minutes. Invert the cake onto a wire rack and cool completely.
Lightly sift confectionary sugar over the top of the cake. Add sliced strawberries.