Floating Olive Branch


 Cake batter:

3/4 cup Arbequina Extra Virgin Olive Oil

1 1/2 cups granulated sugar

3 eggs

1/2 cup milk

1 Tbs. vanilla extract

1 Tbs. lemon zest

1 Tbs. lemon juice

2 cups flour

2 tsp. baking powder

1/2 tsp. Fleur de Sel

pinch of cinnamon

Macerated strawberries:

1 pint fresh strawberries, sliced

Tbs. granulated sugar

2 Tbs. Bianco White Balsamic Vinegar

whipped cream

mint sprigs


Preheat oven to 350°F. In a large bowl or electric mixer whisk together the wet ingredients (EVOO, sugar, eggs, milk, vanilla, lemon zest, and juice) until blended and smooth. Sift the dry ingredients into the wet mix (flour, baking powder, salt, and cinnamon. Using a rubber spatula, stir to combine (do not over-mix the batter).

Pour batter into a greased or parchment-lined loaf pan and bake at 350F for 60-65 minutes or until the cake is completely cooked through. Remove from the oven and let cool.

While the cake is cooking, toss strawberries with sugar and vinegar. Keep refrigerated until ready to assemble the cakes.

Slice cakes and top with strawberries whipped cream and mint before serving.