Lemon Olive Oil Cake with Summer Fruits
By Chef John Ash
This delightful dessert recipe is easy and incredibly delicious. We are serving this with strawberries and blueberries, but use any combination of fruits that you prefer.
Serves 8
Total Time
Prep Time
Difficulty Level Medium
Ingredients
3 Large Eggs
2 C Sugar
1 1/2 C Extra virgin olive oil
1 1/4 C Milk
3 tbs Grated lemon zest
3 C Cake or all-purpose flour
1 tsp Baking powder
Pinch Salt
1 pint each Strawberries and Blueberries
Golden balsamic vinegar
Freshly ground black pepper
Directions
Preheat the oven to 350 degrees. Butter and flour a 9 or 10-inch cake pan. In a large bowl, whisk together the eggs and granulated sugar. Whisk in the olive oil, milk, and zest.
In another bowl, stir together the flour, baking powder, and salt. Make a well in the dry ingredients, and slowly add the egg mixture, stirring just until blended. Do not over mix. Pour the batter into the prepared pan.
In another bowl, stir together the flour, baking powder, and salt. Make a well in the dry ingredients, and slowly add the egg mixture, stirring just until blended. Do not over mix. Pour the batter into the prepared pan.
Stem and slice the strawberries, combine with the blue berries and add vinegar and pepper to taste.Serve spooned around slices of cake.
