Olive Oil Cake with Strawberry and Rhubarb Compote

Olive Oil Cake with Strawberry and Rhubarb Compote

Serves: 8-10
Prep time: 20 minutes
Cooking time: 30-35 minutes

Ingredients

  • 2 eggs 
  • 180 ml (3/4 cup) granulated sugar 
  • 120 ml (1/2 cup) La Belle Excuse Extra Virgin Black Olive Oil
  • 90 ml (1/3 cup) Greek yogurt, more for serving 
  • 5 ml (1 teaspoon) almond extract 
  • 375 ml (1 1/2 cups) flour 
  • 2.5 ml (1/2 teaspoon) baking powder 
  • 2.5 ml (1/2 teaspoon) baking soda 
  • 2.5 ml (1/2 teaspoon) La Belle Excuse Mediterranean Fleur de Sel
  • 60 ml (1/4 cup) sliced almonds 
  • 200 g (1 3/4 cup) rhubarb, cut into pieces 
  • 150 g (1 cup) strawberries, hulled and quartered 
  • 60 ml (1/4 cup) sugar 
  • Zest and juice of one lemon 

Steps

  1. Preheat the oven to 350°F and line a round cake pan with parchment paper. 
  2. In a bowl, whisk the eggs and sugar. Add the olive oil, yogurt, lemon juice, lemon zest, and almond extract. Mix well. 
  3. In another bowl, mix the flour, baking soda, baking powder, and salt. 
  4. Add the flour mixture to the egg mixture. Mix well. 
  5. Pour the batter into the cake pan and sprinkle the almonds on top. Bake for 30-35 minutes. 
  6. Meanwhile, in a skillet, add the rhubarb, strawberries, lemon juice, and sugar. Mix, cook on high heat, and bring to a boil. Lower the heat and cook for 5-6 minutes. 
  7. Serve the cake with the rhubarb compote, Greek yogurt, and lemon zest. 

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