Strawberry olive oil cake

Name: Strawberry olive oil cake
Prep time: 30 min
Total time: 90 min
Yield: 12
Ingredients: 150 g sugar; 2 tsp vanilla paste; 150 g white flour; 100 g ground almonds; 1 tsp baking powder; 2 bag camomile tea; 80 g honey; 2 tbsp liquid honey; 3 eggs; 2 dl almond drink; 250 g ricotta; 300 g strawberries; ½ lemons; 2 ¼ dl olive oil; ¼ tsp salt

desserts Baking sweet guests

Total: 1 hr 30 min. | Active: 30 min.

vegetarian

0 Likes

If there’s one recipe that heralds the start of summer, it's surely this one! This wonderfully moist cake with olive oil and vanilla, refined with a lemon ricotta cream and chamomile-infused strawberries, is a real treat – whether as a dessert, for afternoon tea, or brunch. The unique combination of flavours makes this cake a must during strawberry season. It will definitely leave you wanting more!

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 12 pieces

Batter
150 g	sugar
3	eggs
2 ¼ dl	olive oil
2 dl	almond drink
2 tsp	vanilla paste
150 g	white flour
100 g	ground almonds
1 tsp	baking powder
¼ tsp	salt

Strawberries
2 bag	camomile tea
1 dl	water, boiling
80 g	honey
300 g	strawberries, in slices

Ricotta
250 g	ricotta
2 tbsp	liquid honey
½	lemon, the whole juice

How it's done

Batter

Using the whisk on a mixer, beat the sugar and eggs in a bowl until the mixture is light and frothy. First mix in the oil, then the almond drink and vanilla. Combine the flour, almonds, baking powder and salt, mix in. Transfer the batter to the prepared tin.

To bake

Approx. 1 hr. in the centre of an oven preheated to 180 °C. Remove from the oven, allow the cake to cool slightly, remove from the tin and leave to cool completely on a rack.

Strawberries

Place the tea bags in a small bowl, pour the boiling water over the top, remove immediately. Bring the honey to the boil in a small pan. Reduce the heat, simmer for approx. 1 min. Add the wet teabags, leave to steep for approx. 10 mins. Remove the teabags. Place the strawberries in a bowl, pour the honey over the top, mix.

Ricotta

Using the whisk on a mixer, whisk the ricotta until smooth, then mix in the honey and lemon juice.

To serve

Cut the cake into 12 slices, top each slice with 1 tbsp of the ricotta mixture and a few strawberries. Serve with the remainder of the ricotta mixture and strawberries.

Show complete recipe