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…
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
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
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
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
½ Cup heavy whipping cream
1 Tbsp. powdered sugar
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!