| Level: | Easy |
| Total: | 3 hr 10 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 3 hr 10 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pint strawberries, stemmed and halved
- Zest and juice of 1 orange
- 1 1/4 cups plus 2 tablespoons sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 eggs
- 1 cup olive oil, preferably California Arbequina
- 1 cup milk
- 1/2 cup strawberry jelly
- Unsalted butter, for buttering the cake pan
- Whipped cream, for serving
Instructions
- Place strawberries, orange zest and juice and 1/4 cup sugar into a medium saucepan over medium heat. Cook until strawberries are soft and broken down, about 10 minutes. Remove from heat and allow to cool to room temperature.
- Preheat oven to 350 degrees F.
- Sift flour, baking powder and salt into a bowl. Pour eggs and 1 cup sugar into the bowl of a stand mixer fitted with the whisk attachment. Whip until frothy and pale yellow. Slowly add olive oil, continuing to whip. Slowly add the flour mixture. Add milk and mix for 2 more minutes. Fold in the strawberry compote. Swirl the jelly in with a spatula, but don’t overmix.
- Butter a 9-inch round cake pan. Transfer batter to the cake pan. Sprinkle remaining 2 tablespoons sugar over the top. Bake on the middle rack until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool in pan for 15 minutes, then invert out of the pan to a rack to cool completely, 45 minutes to 1 hour.
- Serve cake sliced into wedges with whipped cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 659 |
| Total Fat | 36 g |
| Saturated Fat | 8 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 2 g |
| Sugar | 50 g |
| Protein | 8 g |
| Cholesterol | 99 mg |
| Sodium | 436 mg |
| Serving Size | 1 of 8 servings |
| Calories | 659 |
| Total Fat | 36 g |
| Saturated Fat | 8 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 2 g |
| Sugar | 50 g |
| Protein | 8 g |
| Cholesterol | 99 mg |
| Sodium | 436 mg |
Reviews
I wish I had reviews prior to making this cake. Recipe needs to be updated.
I give this a 5 because I read the other reviews. I made this as directed but omitted ALL strawberry. I anted a plain sponge, and came out perfectly!
Super disappointed with this recipe. The batter was ridiculously wet (as stated in other reviews) and I wished I had read the reviews before reading but my kids watched this episode and then we immediately had to make it (yay for exuberant 6 and 9 year olds). I cooked it for about 50 minutes (the point at which it stopped being jiggly in the middle), and it completely flopped about 2 mins after I took it out of the oven. I haven’t had a baking disaster like this in years, what a waste of ingredients.
I think the writer of this recipe added the milk. Olive oil cake does not have milk in it which would explain why others are stating that the batter is too wet.
With major adjustments this is a great recipe. I cut back on the milk, the olive oil and the strawberry jelly, using only 1/3 cup each and used only 2 eggs. Also I baked it in a 9 inch springform pan for easy removal. I could tell from reading the recipe that there were way too much wet ingredients for 2 cups of flour. I do question how the strawberry halves got on top of the cake on the picture shown since the strawberries are cooked until they break down and I did cook them until a good deal of the liquid was reduced..
Way too much batter for a 9” pan…it didn’t overflow, but even with an extra 10 minutes of baking time, it didn’t cook all the way through. The parts that were baked were tasty…I might try again in a different pan with the fruit cooked down much more.
I like the taste but it doesn’t fit into a 9” cake pan. I had to use a 10” cast iron pan and it still came very close to overflowing when it baked.
It was also very, very moist more wet (cooking the strawberries more may help next time). The sugar gave it a beautiful crust on top but don’t flip it over.