Olive Oil Cake With Strawberries and Thyme


phrases, recipe, and pictures by Monica Kass Rogers

A ONE-LAYER LOVE of a cake, this magnificence stands tall on the plate with essentially the most tender crumb. I’ve tailored the recipe from The New York Instances to incorporate strawberries roasted with thyme and port within the cake, plus a slather of Italian buttercream and drizzle of roast strawberry sauce on prime. The savory notes from the thyme and olive oil are scrumptious! In case you like, you’ll be able to serve the cake plain, with the sauce and roasted strawberries on the facet.

Substances

FOR THE ROASTED STRAWBERRIES:

• 8 medium strawberries, leaves and stems discarded, sliced to fill a big pie plate in a single layer (Notice: You will have one other 1/2 cup of strawberries to cube contemporary for the highest of the cake)

• 2 Tbsp tawny port

• 1 Tbsp maple syrup

• 1 tsp vanilla or vanilla paste

• 4 thyme sprigs

FOR THE OLIVE OIL CAKE:

• 1 1/2 cups pure cane sugar

• 3 giant eggs at room temperature

• 2 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 cup best-quality extra-virgin olive oil, plus 2 tsp to grease the pan and parchment

• Finely grated zest from 1 giant lemon

• Freshly squeezed juice from half of the lemon, to make 2 Tbsp

• 1 1/4 cups complete milk,

• Roasted strawberries (recipe above) syrup strained off and reserved to prime cake

• 1/2 cup finely chopped contemporary strawberries to garnish cake

FOR THE ITALIAN BUTTERCREAM:

• 2 giant egg whites

• 3/4 cup pure cane sugar

• 1/8 tsp salt

• 2 sticks (8 oz) unsalted butter

• 1/2 tsp vanilla

Technique

MAKE ROASTED STRAWBERRIES: Preheat oven to 350 levels. Layer pie plate with sliced strawberries. In a small bowl, mix port, maple syrup and vanilla extract. Pour combination over strawberries in pie dish. Cowl with aluminum foil. Roast for quarter-hour. Take away foil. Pour collected strawberry juice right into a small jar. Put aside. Proceed roasting strawberries 10 extra minutes. Take away from oven and funky.

MAKE CAKE: Warmth the oven to 375 levels. Grease a 9-inch spherical cake pan with 1 tsp of olive oil, line the underside of the pan with parchment paper, and grease once more. Sift flour, salt, baking powder, and baking soda right into a bowl. Put aside

Within the bowl of a stand mixer at excessive velocity, beat the sugar, eggs and lemon zest for five minutes till thick and fluffy. With the mixer nonetheless working, slowly drizzle within the oil and beat till included, one other 2 minutes. Cut back velocity to low and add milk and lemon juice. Regularly add the flour combination and beat till simply mixed. Switch two thirds of the batter to the ready pan and place the reserved roasted strawberry slices over batter. Clean extra batter over the strawberries to fill slightly below the rim of the pan—NOTE: if in case you have a bit an excessive amount of batter on your pan, discard the additional batter. Bake the cake 40 to 45 minutes, till a skewer inserted into the middle comes out clear. Take away cake from oven and funky (nonetheless in pan) on rack for 20 minutes. Run a knife across the edges to launch the perimeters of the cake from the pan. Invert the cake again onto rack to totally cool. Take away parchment. As soon as cooled, flip cake again to right-side-up on serving platter. Reserve.

MAKE BUTTERCREAM: Place the egg whites and a pair of 1/2 tablespoons of the sugar within the bowl of an electrical mixer fitted with whisk attachment. Beat on medium-high velocity till the egg whites start to peak. Flip mixer to medium low velocity. Pour the remaining sugar and 2-1/2 tablespoons water in a small saucepan over medium warmth. Connect a sweet thermometer to the facet of the pan and warmth sugar water to the soft-ball stage (240 levels), with out stirring. This could solely take a couple of minutes. Take away sizzling syrup from warmth. Enhance mixer velocity to medium excessive. Slowly drizzle the new syrup into the egg whites, pouring in on the fringe of the bowl. Proceed beating 10 to fifteen minutes till the mixer bowl and meringue are cooled to the contact. You now have an Italian meringue—thick, with agency peaks. Whip within the salt. Proceed beating whilst you add the butter, a couple of items at a time. Proceed to whip till clean. Add vanilla extract. Cowl buttercream and set in a cool place.

ASSEMBLE CAKE: Unfold buttercream over cake. Sprinkle with finely chopped contemporary strawberries. Drizzle with reserved roasted strawberry and thyme syrup. Serve.



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