![Olive Oil Cake with Strawberry and Rhubarb Compote](http://labelleexcuse.com/cdn/shop/articles/gateau_rhubarbe_topshot.png?v=1718220399&width=1500)
Olive Oil Cake with Strawberry and Rhubarb Compote
Serves: 8-10
Prep time: 20 minutes
Cooking time: 30-35 minutes
![](http://labelleexcuse.com/cdn/shop/files/gateau_rhubarbe_prep1.png?v=1718220358&width=1500)
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
![](http://labelleexcuse.com/cdn/shop/files/gateau_rhubarbe_prep2.png?v=1718220372&width=1500)
Steps
- Preheat the oven to 350°F and line a round cake pan with parchment paper.
- In a bowl, whisk the eggs and sugar. Add the olive oil, yogurt, lemon juice, lemon zest, and almond extract. Mix well.
- In another bowl, mix the flour, baking soda, baking powder, and salt.
- Add the flour mixture to the egg mixture. Mix well.
- Pour the batter into the cake pan and sprinkle the almonds on top. Bake for 30-35 minutes.
- 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.
- Serve the cake with the rhubarb compote, Greek yogurt, and lemon zest.