Description
The best summer cake with seasonal strawberries and olive oil.
Ingredients
Units
Scale
For the Cake:
- 150 grams granulated sugar
- zest of 1 large lemon
- 1/4 cup olive oil
- 2 eggs
- 1 egg yolk
- 140 grams Greek yogurt
- 180 grams all-purpose flour
- 60 grams polenta/cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 – 6 strawberries, thinly sliced
For the crumble:
- 4 tablespoons butter at room temperature
- 60 grams all-purpose flour
- 75 grams granulated sugar
- pinch of salt
Instructions
- Make the crumble. Add all of the ingredients into a bowl and bring together until combined and dough comes together like a sugar cookie dough. Set aside.
- Preheat oven to 350 F.
- In a large mixing bowl, add the sugar and lemon zest. Rub the zest into the sugar until it feels like sand. Add the olive oil and whisk together.
- Add the eggs and egg yolk and whisk until combined. Add the yogurt and whisk together until smooth.
- Add the flour, polenta, baking powder, and salt. Slowly fold the batter together, making sure you don’t over-mix.
- In a lined 8 inch cake pan, add the batter. Crumble over half of the crumb mixture. Layer over thinly sliced strawberries, then the rest of the crumble.
- Bake in the oven for about 40 – 45 minutes, checking for doneness at 40 minutes. Remove from oven and let cool for 5 minutes before removing from pan and letting cool on a wire rack.
- To serve, dust with powdered sugar and fresh strawberries. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: cake
Keywords: olive oil, strawberry, cake