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Olive Oil Cake with Strawberry Rhubarb Compote

YES! More rhubarb!  After my last blog post (blackberry rhubarb pie) I had leftover rhubarb to utilize, so along came this recipe!  I started with the compote because I also had a plethora of local organic strawberries in my fridge.  It's so simple and so easy.  You can store any extra in a jar and enjoy it the next day with yogurt and granola or even ice cream.  

I decided on a simple olive oil cake to accompany the compote.  Enjoy!

For the Cake…

INGREDIENTS:

1 ½ Cups cake flour

1 ½ tsp. baking powder

½ tsp. salt

3 large eggs, room temperature

1 Cup sugar

1/3 Cup olive oil

1 tsp. vanilla extract

2 Tbsp. fresh lemon juice

INSTRUCTIONS:

1.     Preheat oven to 350°F.  Lightly grease a 9” springform pan.

2.     In a small bowl, sift together the flour, baking powder, and salt. Set aside.

3.     In a large bowl of a stand mixer fitted with the paddle attachment, beat the eggs until thick, about 3 minutes.  Slowly add in the sugar, followed by the olive oil, while continuing to beat constantly.  Beat in the vanilla and lemon juice.

4.     Use a rubber spatula to stir the flour mixture in in three additions.  Do not overmix.  Transfer the batter into your prepared pan and bake for 30-35 minutes, until a toothpick inserted into the middles comes out clean.

5.     Let cool on a wire rack, and enjoy with fresh whipped cream and strawberry rhubarb compote (recipes below)

 

Strawberry Rhubarb Compote

INGREDIENTS:

2 Cups fresh strawberries, rinsed and chopped

2 large stalks rhubarb, cut into ¼ inch pieces

¼ Cup plus 1/3 Cup sugar

1 Tbsp. fresh lemon juice

1 Tbsp. water

INSTRUCTIONS:

1.     In a medium pan, stir together strawberries, ¼ Cup sugar, and lemon juice.  Bring to a simmer over medium heat.  Cook until softened, about 3 minutes.  Strain the juice into a bowl and set aside, and put the strawberries in a separate large bowl. 

2.     In another small pan over medium-low heat, combine rhubarb, remaining 1/3 Cup sugar, and water.  Simmer, stirring often, until the sugar is dissolved and the rhubarb becomes tender, about 6 minutes.  Use a slotted spoon to transfer just the rhubarb unto the bowl with the strawberries.  Discard the juice.

3.     Pour the strawberry juice back into a pan and put it over medium heat.  Bring to a simmer and stir occasionally until thick and reduced to about ½ Cup, about 10 minutes.  Stir into the strawberry rhubarb mixture.  

 

Fresh Whipped Cream

INGREDIENTS:

½ Cup heavy whipping cream

1 Tbsp. powdered sugar

INSTRUCTIONS:

In a small bowl, whisk together until thickened.

 

Layer the compote and whipped cream on top of a slice of olive oil cake and enjoy!

Krista NelsonComment