This is my first Curtis Stone's dessert. It is taken from his book, 'What's For Dinner?' and is the first recipe I have bookmarked. There are many beautiful pictures in the book, pictures of the chef and his family and his food which are all cleverly arranged by days of the week.
I have always love chopped herbs and citrus zests in my food and this cake has all my favourite combination. It was pure bliss when I rubbed the mixture of sugar, chopped rosemary, lemon and orange zests between my fingertips. What a wonderful way of playing with your food!
It is hard to find rhubarb here and I have never tasted rhubarb before. So, for this compote, it is only strawberry. This compote can be served hot, warm or chilled. They go so well with the cake which is very moist, light and fragrant. There is only a very subtle rosemary scent and taste is more lemony. If you are baking this cake, make the compote as well. It takes just under 10 minutes to cook the compote.
Olive Oil Cake with Strawberry-Rhubarb Compote
Curtis Stone, What's For Dinner?
1 1/2 cup all-purpose flour(cake flour)
2 tsp baking powder
1/2 tsp fine sea salt
1 cup granulated sugar
1 1/2 tsp tsps minced fresh rosemary
finely grated zest of 1 orange
finely grated zest of 1 lemon
3 large eggs(4 medum eggs)
1/4 whole milk
3/4 extra virgin olive oil(extra light olive oil)
1 pound of fresh strawberries, halved
3/4 cup granulated sugar
3 tablespoons fresh lemon juice
Confectioners' sugar, for dusting
Extra-virgin olive oil, for drizzling
- To make the cake: Position a rack in the center of the oven and preheat the oven to 350F (180C). Spray a 9 inch round cake pan with nonstick olive oil cooking spray. Line the bottom of the pan with parchment paper and spray the paper with non stick olive oil spray (grease side and lined base)
- In a medium bowl,whisk the flour, baking powder, and salt together.
- In a large bowl, combine the sugar and rosemary. Add the orange and lemon zest, then rub the mixture between your fingertips until it is moist and fragrant. Add the eggs and, using an electric mixer, beat on medium high speed for about 5 minutes, or until pale and thick. Beat in the milk. Gradually beat in the olive oil. Using a wooden spoon, stir in the flour mixture just until blended. Spread the batter in the pan.
- Bake for about 35 minutes, or until a wooden toothpick inserted into the the center of the cake comes out with moist crumbs attached. Let cool in the pan on a wire cake rack for 15 minutes, then invert the cake onto the rack and remove and discard the paper. Invert the cake, right side up, onto a cake plate.
- Meanwhile, make the compote: In a large heavy skillet, bring the rhubarb, strawberries, sugar, and lemon juice to a simmer over medium high heat, Stirring often. Continue to cook, stirring often, for about 5 minutes, or until the juices thicken slightly and the rhubarb is falling apart. Let cool.
- Sift confectioners' sugar over the cake. Cut the cake into wedges, place on dessert plates, and spoon the compote on top. Drizzle a little olive oil around the cake and serve.
This post is linked to Cook Like A Star 'Curtis Stone' hosted by Zoe from Bake for Happy kids,
Baby Sumo from Eat Your Heart Out and Grace from Life Can Be Simple
El Shaddai El Shaddai (Almighty God)
El -elyon na Adonai (God in the highest, oh, Lord)
Age to Age, You're still the same,
By the power of the name
El shaddai El Shaddai (I love you, O Lord)