Roasted Strawberry Olive Oil Cake

Roasted Strawberry Olive Oil Cake

Course Breakfast, Dessert
Cuisine Modern Australian
Servings 6 serves


  • 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


  • 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.
Tried this recipe?Let us know how it was!
Posted on Categories Cakes