This sponge cake with strawberries extra virgin olive oil is the ideal now that we are in full season of strawberries. The first time I prepared it was for an excursion to the field with my friends. We were a lot and I wanted to bring something to accompany the coffee.
I thought a cupcake, but I decided that as a cupcake for every one would be too after the barbecue going to prepare others, so I dismissed the idea and I decided on a cake under that would be easy portioning.
But a normal cake could be too dry for a coffee in the field. That is why I chose this of EVOO. The cakes that are made with oil instead of butter, are more humid inside. strawberries did the rest of the magic. When it came time for coffee, and although we had eaten much, Baba flew. A success of recipe and my friends were delighted.
Since then, this cake of olive oil extra virgin with strawberries repeat over and over again because it is delicious and is very simple. The only thing that must be taken into account when doing so is that the oil should be of first quality. Not only for the taste that gives him, which of course is basic in this recipe, but because the scent and color are completely different if extra virgin olive oil is used.
As I comment is a recipe very simple, but precisely for this reason we must care for the ingredients. How much better are the ingredients added flavor will have our dishes. In this recipe I decided by a variety extra virgin olive oil arbequina because I love as in pastries, and I used the of OMED Oil because it is what I like the most and makes Biscuits are a delicious and beautiful color.
If in addition you sustituís wheat flour for corn flour, you'll have a cake without gluten that can take people with celiac disease. A sponge cake with fruit and oil that you are going to fall in love with. You will see!
- 180 g extra virgin olive oil OMED Arbequina Oil
- 400 g sugar
- 3 eggs camperos
- 1 teaspoon of vanilla extract
- 300 g of wheat flour
- 1 teaspoon and a half of baking powder
- ¼ teaspoon of salt
- 1 yogurt
- 120 ml of milk
- 300 g fresh strawberries
- 80 g of sliced almonds
- 30 g icing sugar
Directions
1 wash the strawberries. and cut. Book. Grease a mould. I used one rectangular can use to have a cake low, but which you like the most. Book. Preheat the oven to 175 ° C.
2. in a bowl, beat oil, eggs and sugar. Beat using an electric mixer for at least 4 minutes to get eggs espumen and mixture is fluffy.
3. Add the flour with the yeast and vanilla and beat until well integrate all ingredients and no lumps of flour.
4. then add the milk and yogurt and beat to get a homogeneous mixture. When you are ready, add the chopped strawberries and mix with a spatula.
5 turn dough onto greased mold and cover with sliced almonds. Bake for 45-50 minutes until the cake is cooked (when her prick with a toothpick in the center of the cake, comes out clean).
6. let cool and unmold. Sprinkle with icing sugar and enjoy!
- You can use raspberries or blueberries if you prefer
- It replaces wheat flour for corn flour or flour in gluten to prepare a version suitable for Celiacs
- Preparation time: 1 hour
- Difficulty: easy
- Servings: 10
Omed-Oil-sponsored post
I love it when it arrives this season and the web is filled with delicious recipes with strawberries, for me it is a fruit that aside from being very good, transmitted me a lot joy :) The cake is amazing, you have been divine and secure that also delicious, I keep it!
A greeting!
Patricia.
Because you have to do it! because the cake is wonderful. This oil is the most and most importantly on an oil cake is that oil is good and well flavored, and here we have embroidered it, so you have to try it and tell me what you think of :) A hug and thanks for being here with me :)
Only by the paint that has already it was worth to try it and it was a success! and a success, more wetback stay inside endured throughout the weekend in the pantry.
Also we can test it slightly warm with a scoop of vanilla ice cream, delicious.
The only change I made was to use brown sugar.
I like a lot of the posts in which you speak of different EVOO, I like to take it gift when we travel and helps me help to choose and we will thus testing them at home!
Loleta thanks...
Ayy Maraura! you're a love. Thank you very much for writing me and tell me about it. I'm glad that you liked the cake and you like to read my views on oil. Beautiful heartfelt thanks. A huge kiss and I hope to read you much here
Hey Loleta, instead of wheat flour, can be spelt flour? You would have to change quantities? If so how much would be thank you. :-)
Hello Monica, of course, that you can change it! spelt flour does not rise so easily but it will be delicious. I'm super fan of jla spelt in the pastry flour, so tell me how you have left. Put half a teaspoon of yeast and one egg more to make it a bit fluffier and already is. A hug and tell me
Hello Loleta,
I'm rose, I have made the cake and just wanted to tell you that is great and I liked all, at first it scared me a little the amount of sugar, but as we have eaten you between a few nothing happens. Next time I will do it with cherries as if it were a kind of clafoutis.
Thank you for the recipe and happy day, a kiss from Madrid.
Ayy what well rose I'm glad a lot I liked! I hope that you tell me what such you out of cherries but you have a very rich Blog clafouti recipe. A hug
Hello Loleta can be made with dried strawberries?
Of course! I've never done it, but I'm sure it tastes great too. Thanks for writing. I'll kiss you.
Reading so much fantastic comment and seeing that the recipe is very well explained and elaborated with olive oil, I could not resist to produce it. Now I start
Then let me know. A hug
Hello Loleta, could you tell me, more or less, the measurements of the mold?
Thank you very much
A greeting
Approximately 33 x 22 cm. A hug