Olive Oil Cake with Strawberry Rhubarb Compote

It’s been a few years since I’ve baked an olive oil cake, and for the life of me I can’t remember why I ever stopped – it’s easy, it’s fast, it’s moist, it’s delicious, and it’s perfect for dressing up. In this case, I dressed it up in a strawberry rhubarb compote. The rhubarb being one of my first farm-stand finds of the season.

Strawberry Rhubarb Compote

Compote is a looser variation on a jam, were the cooked fruit is slightly chunky and the pectin isn’t fully set. It’s less fastidious then making a jam, and easier to throw together.

Recipe makes ~ 2 pints.

Ingredients:

  • 1 lb quartered Strawberries
  • 1 lb diced Rhubarb
  • 1/2 cup Water
  • 3 cups Sugar

Directions:

  1. Place all of the ingredients in a large sauce pan. Make sure there’s plenty of extra room as the compote will bubble up.
  2. Cook covered under low heat until the fruit starts to soften and release it’s own juices. This takes about 10 minutes.
  3. Increase heat, and cook uncovered until the moisture has reduced and the syrup has thickened slightly. During this time continue to watch and stir your compote to make sure it cooks evenly and doesn’t burn.
  4. Remove from heat, and transfer into a heat safe container to cool.
  5. Store in the refrigerator for up to a month.

Olive Oil Cake

Adapted from a recipe found in Bon Appetite Magazine.

Ingredients:

  • 1 cup Sugar + more for dusting pan
  • 3 Eggs
  • 1 1/4 cup Olive Oil + more for drizzling
  • 1 Lemon
  • 3 tbsp Cognac
  • 1 tsp Almond Extract
  • 1/2 tsp Salt
  • 2 1/3 cup Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda

Directions:

  1. Preheat the oven to 400 F (~204 C).
  2. Prepare your springform cake pan. I baked two of these cakes throughout the course of the week – one in an 8.5″ (pictured) and one in an 10″ (not pictured). The 10″ baked more evenly and didn’t have a sunken middle unlike the 8.5″ pictured above, so I would recommend using a 10″ if you have one available.
    1. Cut out a round of parchment paper to fit the bottom of your pan.
    2. Grease your pan, and make sure to grease on top of the parchment paper.
    3. Dust the pan in a thin coat of sugar.
  3. Whip together the eggs and the sugar until pale yellow and ribbon-like consistency.
  4. Slowly drizzle in the olive oil while continuing to whip the eggs and sugar.
  5. Beat in the lemon zest, lemon juice, cognac, almond extract, and salt.
  6. Sift in the flour, baking powder, and baking soda.
  7. Mix until fully combined, but try not to over mix or the cake will get rubbery.
  8. Scoop cake into pan, and place in the oven.
  9. Reduce oven heat to 350 F (~177 C), and bake for 40-50 minutes.
  10. Cool cake for 15 minutes, before drizzling a little olive oil over it.
  11. This cake is unique in that you can easily store it at room temperature for up to four days.

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