Olive Oil and Fresh Strawberry Cake
A subtly sweet olive oil and fresh strawberry cake with creamy ricotta, textured cornmeal, and a tangy balsamic glaze! Very easy to make and apropos for any time of day.
Servings: 10
Ingredients
For the Olive Oil Cake:
- 1 cup flour
- 1 cup cornmeal
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 cup ricotta
- 1 cup Filippo Berio organic extra virgin olive oil
- 3 eggs
- 1 tablespoon vanilla
- 1 tsp kosher salt
- 1 teaspoon baking powder
For the Balsamic Glazed Strawberries:
- 2 cups strawberries
- ½ cup Filippo Berio classic balsamic glaze
- Handful of fresh herbs such as thyme basil, mint or lavender
Instructions
- Preheat oven to 350°F. Coat bottom and sides of an 9-inch pan or cast iron skillet with a drizzle of olive oil.
- In a bowl, whisk the flour, cornmeal, both sugars, baking powder, and salt together. In another bowl, whisk the olive oil, ricotta, eggs, and vanilla together. Slowly add the dry ingredients to the wet ones and whisk until just combined.
- Slice the strawberries and mix them with the balsamic glaze. Fold in 1/3 of the strawberries into the cake batter with a spatula. Pour the batter into the prepared pan, smooth the top, and arrange remaining strawberries on top of batter. Add fresh herbs (optional).
- Bake until top is golden brown, center is firm, and a cake tester or toothpick inserted in the center comes out clean, 45-55 minutes. Let cake cool in pan for 15 minutes.
- Servings suggestions: vanilla ice cream, yogurt or more ricotta and/or more fresh balsamic glazes strawberries.
Notes
- When possible, buy local and organic strawberries.
- Choose a medium-ground cornmeal for this recipe (a coarser grind will give the cake a gritty texture).
- Keep in mind the strawberries will shrink and sink slightly during baking.
- Serving suggestions: vanilla ice cream, yogurt, additional ricotta and/or additional strawberries.