Roasted Strawberry Olive Oil Cake
Ingredients
- 250 g strawberries leaves trimmed and halved
- 2 tablespoons maple syrup
- 1/3 cup olive oil + 1 tablespoon divided
- 1.5 cups all-purpose flour
- 2 teaspoons fresh thyme leaves
- 1 teaspoon baking powder
- 1/2 teaspoon Sea salt flakes
- 1/4 teaspoon baking soda
- 2 large eggs
- 1 lemon zested
- 3/4 cup vanilla yogurt
- 1/2 cup brown sugar
- 1 teaspoon vanilla bean paste
- 1/3 cup sliced almonds
Instructions
- Preheat oven to 190c.
- Line a rimmed baking tray with grease proof paper and add strawberries, maple syrup and 1 tablespoon olive oil. Toss to combine and add to the preheated oven. Roast for about 15 minutes or until the berries are soft and have released their juices.
- Remove from the oven and lower the temperature to 175c.
- Line an 20cm x 20cm pan with grease proof paper and set aside.
- In a large mixing bowl whisk together flour, fresh thyme leaves, baking powder, salt and baking powder, set aside.
- In a medium sized mixing bowl add eggs, lemon zest, vanilla yogurt, brown sugar, 1/3 cup olive oil and vanilla bean paste. Whisk together until smooth.
- Add the wet ingredients to the flour mixture and stir to combine.
- Add the batter to the prepared pan. Top the batter with roasted strawberries, including the juices, and sliced almonds.
- Bake for about 30 minutes or until the cake is fully baked and springs back when touched. You can also test the cake by putting a toothpick into the middle of the cake if it comes out clean the cake is fully cooked.
- Let the cake cool and serve.
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