Strawberry Olive Oil Cake

• 8 oz strawberries, cleaned and quartered
• 5 Tbsp strawberry jam
• 1 3/4 tsp Pasolivo Tuscan Vinegar
• 2 cups flour
• 1 Tbsp baking powder
• 1/2 tsp Pasolivo Kosher Flake Sea Salt
• 1 1/2 cups sugar
• 1/3 cup Pasolivo California Blend Extra Virgin Olive Oil
• 1/4 cup Pasolivo Tuscan Vinegar
• 2 eggs
• 2/3 cup buttermilk

Pre-heat oven to 350 F. Mix strawberry jam and 1 3/4 tsp. Pasolivo Tuscan Vinegar in a bowl, stir in the strawberries, then pour into a parchment lined springform pan and spread evenly. Whisk the dry ingredients together in a large bowl. Whisk the wet ingredients in a medium bowl then pour into the dry ingredient bowl. Mix until just incorporated. Pour the mixture on top of the strawberries and jam in the pan and spread evenly. Bake for 60 minutes, until the cake is very browned. After removing from the oven, place a plate over the top of the pan and carefully flip the cake over onto it. Peel the parchment paper off and scrape the jam that is left on the paper onto the cake. Let cool to room temperature. Serve with whipped cream.

This dense, moist cake features the classic combination of strawberries, Pasolivo Olive Oil, and Pasolivo Tuscan Balsamic Vinegar. It includes a not-too-sweet cake with a jammy, fresh strawberry top. The addition of whipped cream on top is a necessity as it balances out the acidity of the balsamic vinegar.
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