Citrus Almond Olive Oil Cake with Vanilla Balsamic macerated Strawberries
Ingredients (for one 8” round cake pan)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
1/4 cup whole milk
3/4 cup Tasty Olive Company Lemon Olive Oil (may substitute a plain lighter bodied extra-virgin olive oil such as the Leccino)
2/3 cup sliced almonds, toasted, coarsely crumbled
Powdered sugar, for sifting
1 pint fresh strawberries washed and sliced
1 tsp of sugar (may need less, depends on sweetness of the fruit as is. Taste and adjust amount of sugar as needed)
1/2 cup of Tasty Olive Company Tahitian Vanilla Balsamic Vinegar
To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend.
Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Slowly stream it in like you are making a vinaigrette so that the oil gets incorporated evenly and batter stays light and fluffy.
Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
**You can double the recipe and bake in a bundt pan as well. Adjust baking time and continue baking for an additional 15-20 minutes.
To make the macerated strawberries: Place sliced strawberries in a bowl. Sprinkle evenly with sugar. Add balsamic and stir. Cover and place in refrigerator allowing flavors to combine.
Cut the cake into wedges and spoon the strawberries along side. May dust with additional powdered sugar and/or add a dollop of fresh whipped cream.