Olive Oil Cake with Roasted Strawberries
Delicious Olive Oil Cake with Roasted Strawberries, perfect for up to 12 servings, baked in Wolf's Convection Humid Mode. Moist and versatile, serve with seasonal fruit or ice cream.
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Cooking tools:
- Stand mixer
- Springform pan
- Microplane
- Cake tester
- Sifter
- Cooling rack
- Baking dish
- Saucepan
- Oven
- Stove
- Mixing bowl
- Spatula
- Whisk
- Chef's knife
- Measuring cup
- Measuring spoon
Ingredients
- 8 3/4 ounces all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3 eggs, at room temperature
- 8 3/4 ounces granulated sugar
- 1/4 teaspoon grated lemon zest
- 3/4 cup extra virgin olive oil
- 3/4 cup whole milk
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 vanilla bean, split lengthwise
- 24 strawberries, tops cut off
- 2 tablespoons light brown sugar
- 2 tablespoons balsamic vinegar
- 3 tablespoons red wine
- 1 tablespoon cold unsalted butter, cut into small pieces
- 1/2 lemon, juiced
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