Strawberry Chamomile Olive Oil Cake

There’s something truly magical about a slice of Strawberry Chamomile Olive Oil Cake. I remember the first time I tasted this delightful creation during a spring gathering with friends in my garden. The air was filled with the sweet scent of blooming flowers, and as I took a bite, I was transported to a world of sunshine and joy. The combination of fresh strawberries and the aromatic notes of chamomile resonates with the simplicity of spring days. It’s a cake that not only pleases the taste buds but also lifts the spirit, making it perfect for any occasion.

The beauty of Strawberry Chamomile Olive Oil Cake lies not just in its ingredients, but in the memories it creates. Imagine serving it at a tea party, where laughter mingles with the fragrant aroma of chamomile and the vibrant color of sweet strawberries. Each slice is a testament to the joy of sharing delicious food with loved ones. So, whether you’re celebrating a birthday or enjoying a quiet afternoon, this cake promises to be a centerpiece that sparks conversation and brings smiles all around.

As you embark on creating this cake, remember that it’s more than just a dessert; it’s an experience. The process of mixing the ingredients, the delightful aroma wafting through your kitchen, and the final presentation are all part of the journey that culminates in a deliciously moist cake topped with honeyed ricotta and strawberries. I can’t wait for you to try this and create your own stories around Strawberry Chamomile Olive Oil Cake.

Ingredients Overview for Strawberry Chamomile Olive Oil Cake

The ingredients for Strawberry Chamomile Olive Oil Cake are carefully selected to create a harmonious blend of flavors and textures. This cake thrives on the balance between the sweet, fresh strawberries and the subtly floral chamomile. The use of high-quality olive oil not only enriches the flavor but also ensures a moist crumb. Each component plays a crucial role in making this dessert a memorable experience.

• Granulated Sugar: 1 cup plus 2 tablespoons of this sweetener creates the perfect base for our cake, balancing the flavors beautifully.
• Large Eggs: 3 eggs at room temperature help bind the ingredients together, adding moisture and richness.
• Lemon Zest: 1 tablespoon of zest plus the juice from 1 Meyer lemon infuses the cake with a refreshing citrus note that complements the sweetness.
• Extra Virgin Olive Oil: 1 cup enhances the flavor profile and ensures a moist texture, making it a healthier choice.
• Vanilla Extract: 2 teaspoons add depth and a warm aroma, rounding out the dessert’s flavor.
• Whole Milk: 1 cup, at room temperature, contributes to the cake’s tenderness.
• All-Purpose Flour: 2 cups provide the structure needed for this light and fluffy cake.
• Baking Powder: 1 teaspoon acts as the leavening agent, ensuring the cake rises perfectly.
• Kosher Salt: 1 teaspoon balances the sweetness and enhances the overall flavor.
• Honey: 1/4 cup adds a natural sweetness, infusing the cake with a unique flavor.
• Chamomile Tea Bags: 2 bags (optional) steeped for flavor infusion, bringing a delicate floral taste to the strawberries.
• Fresh Strawberries: 2 cups, sliced, provide a fresh and juicy topping that brightens the cake.
• Whole Milk Ricotta Cheese: 2 cups create a creamy topping that pairs beautifully with the cake.
• Additional Honey: 2 tablespoons sweeten the ricotta, enhancing its flavor.
• Meyer Lemon: Zest and juice from 1 adds an additional layer of brightness.

How to Make Strawberry Chamomile Olive Oil Cake

Making Strawberry Chamomile Olive Oil Cake is a delightful experience that fills your kitchen with mouthwatering aromas. Let’s walk through the steps together, where you’ll create not just a dessert but a centerpiece for your gathering.

1. Preheat the oven to 375 degrees F. Grease a 9-inch round cake pan with olive oil and line it with parchment paper to ensure easy removal.
2. In the bowl of an electric mixer set on high, beat together 1 cup of granulated sugar, the eggs, and lemon zest until pale and fluffy, about 5 minutes. Keep an eye on the mixture; it should turn a lovely light yellow color.
3. With the mixer still running, slowly drizzle in the olive oil, beating for about 2 minutes until everything is well combined. This step adds moisture to the batter.
4. Reduce the mixer speed to low and add the milk, lemon juice, and vanilla extract. Mix until just incorporated.
5. In a separate bowl, whisk together the flour, baking powder, and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Take care not to over-mix; the batter should be slightly lumpy.
6. Transfer the batter to the prepared pan. Tap it gently against the counter to release any air bubbles and to smooth the top. Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the batter to create a lovely crust.
7. Place the cake in the oven and bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean. The top should be lightly golden and fragrant.
8. Once baked, transfer the cake to a wire rack to cool for 15 to 20 minutes. Carefully run a knife around the edges to loosen it and invert the cake onto a plate, flipping it back onto a serving plate. Let it cool completely.
9. While the cake cools, make the strawberry topping. In a small saucepan, bring 1/4 cup of honey to a low boil. Simmer for 1 minute, then remove from heat. Add the chamomile tea bags, cover, and steep for 10 minutes.
10. After steeping, remove the tea bags and add the strawberries to the honey mixture, tossing gently to coat.
11. In a food processor, combine the ricotta cheese and 2 tablespoons of honey. Pulse until smooth and creamy, about 2 to 3 minutes. Add the lemon juice and zest, pulsing to combine. Taste and adjust sweetness with more honey if desired.
12. To serve, dollop the ricotta on top of the cake and spoon the honeyed strawberries over it. Enjoy the deliciousness and share with your loved ones!

Customization Ideas

When it comes to customizing Strawberry Chamomile Olive Oil Cake, the possibilities are endless! You can add your personal touch to make it even more delightful.

• Storage: Keep your cake in an airtight container at room temperature for up to one week. This keeps it moist and flavorful.
• Freezing: You can freeze the cake for up to two months. Wrap it tightly in plastic wrap and foil to maintain freshness. Thaw it at room temperature when ready to enjoy.
• Pairing: This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Flavor Variations: Consider adding different fruits, such as raspberries or blueberries, to the cake for a varied flavor experience.
• Tea Infusion: Try using different herbal teas instead of chamomile, like lavender or mint, to create a unique taste.
• Extra Zing: For a bit more tartness, add additional lemon juice or zest to the batter or the topping.

Best Served With

Serving Strawberry Chamomile Olive Oil Cake is just as important as making it! Here are some delightful ways to enjoy this cake:

• Tea Time: Serve it at afternoon tea alongside a pot of herbal tea for a refreshing experience.
• Celebration Dessert: Perfect for birthday parties, this cake can be the star of the dessert table.
• Summer Picnics: It’s a great addition to summer picnics, easily transportable and deliciously refreshing.
• Brunch Delight: Offer it at brunch gatherings; it pairs wonderfully with coffee or mimosas.
• Seasonal Treat: Enjoy it during spring celebrations, when strawberries are at their peak.
• Leftover Breakfast: Slice it up for breakfast the next day, paired with fresh fruit or yogurt for a delightful morning boost.

FAQ

Conclusion

The Strawberry Chamomile Olive Oil Cake is a delightful blend of flavors that captures the essence of spring. With its moist texture and vibrant toppings, it’s sure to impress at any gathering. I encourage you to try making this cake; it might just become a new favorite in your home. Enjoy the creation process as much as the delightful results!

Strawberry Chamomile Olive Oil Cake

The ultimate spring dessert, Strawberry Chamomile Olive Oil Cake is a delightful blend of fresh strawberries and floral notes. Moist, rich, and topped with honeyed ricotta, this easy cake will impress everyone at your table. Perfect for celebrations or a sweet afternoon treat!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Granulated Sugar
• 3 large Eggs at room temperature
• 1 tablespoon Lemon Zest plus juice from 1 Meyer lemon
• 1 cup Extra Virgin Olive Oil
• 2 teaspoons Vanilla Extract
• 1 cup Whole Milk at room temperature
• 2 cups All-Purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Kosher Salt
• 1/4 cup Honey
• 2 bags Chamomile Tea optional
• 2 cups Fresh Strawberries sliced
• 2 cups Whole Milk Ricotta Cheese
• 2 tablespoons Honey

Equipment

• Saucepan
• Oven
• Large Pot
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Food Processor
• Frying Pan
• Wooden Spoon

Method

 

1. 1. Preheat the oven to 375 degrees F. Grease a 9-inch round cake pan with olive oil and line with parchment paper.
2. 2. In the bowl of an electric mixer set on high, beat 1 cup sugar, the eggs, and lemon zest until pale and fluffy, about 5 minutes.
3. 3. With the mixer still running, slowly drizzle in the oil and beat until combined, about 2 minutes.
4. 4. Reduce speed to low, and add milk, lemon juice, and vanilla, mixing until just incorporated.
5. 5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
6. 6. Transfer the batter to the prepared pan, tapping it against the counter to smooth it out. Sprinkle the top with the remaining 2 tablespoons sugar.
7. 7. Bake for 40 to 45 minutes, until a knife inserted into the center comes out clean.
8. 8. Cool for 15 to 20 minutes, then invert onto a plate and let cool completely.
9. 9. In a small saucepan, bring honey to a low boil, remove from heat, and steep chamomile tea bags for 10 minutes.
10. 10. Remove tea bags and add the strawberries, tossing to combine with the honey.
11. 11. In a food processor, combine ricotta and honey, pulsing until smooth. Add lemon juice and zest, pulsing to combine.
12. 12. Serve the cake dolloped with whipped ricotta and the strawberries on top.

Notes

• Tip 1: This cake is best enjoyed the day after baking for the flavors to meld.
• Tip 2: Store leftovers in an airtight container at room temperature for up to one week.
• Tip 3: You can freeze the cake for up to two months; wrap it tightly.
• Tip 4: Experiment with different fruits for the topping to create your own signature version.
• Tip 5: Serve with whipped cream for an extra indulgent treat.

Previous PostLemon Garlic Shrimp

Next Post Creamed Potatoes

Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!