S O R R Y ! ! !
Until end of May I can’t post anything new. This will be unexpected for most
of you, because I had the last 6 month almost twice a week a new article.
But I will be back – lots and lots of things I still like to share with you.
I am for several weeks on an overseas trip, may be there are some interesting
experiences which are worth publishing after my return.
Meantime you have time to read all I posted the last few month and you have
time to bake and taste the following delicious „SORRY CAKE“ recipe.
Olive Oil Cake with Strawberry Rhubarb Compote.
Strawberries and rhubarb are the epitome of spring cooking, and I love them
equally. This compote, which can be served hot, warm, or chilled, shows how
well they work together.
Olive oil gives the cake a moist, pound-cake-like texture, and lemon, orange,
and rosemary provide fragrant flavors and aromas.
Use a fruity extra-virgin olive oil, of high quality, for the best results.
Ingredients.
For the cake:
Nonstick olive oil cooking spray
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup granulated sugar
1 1/2 teaspoons minced fresh rosemary
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
3 large eggs
1/4 cup whole milk
3/4 cup extra-virgin olive oil
For the Compote:
12 ounces (375gram) slender rhubarb stalks (about 3),
cut into 2- by 1/3 -inch-thick sticks
1 pound (450gram) fresh strawberries, halved
1/4 cup granulated sugar
3 tablespoons fresh lemon juice
Confectioners sugar, for dusting
Extra virgin olive oil, for drizzling
How to do.
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
nonstick olive oil spray.
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 use an electric mixer to beat on medium-high speed for about
5 minutes, or until mixture is 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 center of the cake comes out with
moist crumbs attached. Let cool in the pan or 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.
Tips.
With such a strong tasting cake goes very well a dry white wine like a German Riesling
or a French Sauvignon blanc. If you don’t like dry whites try fresh whipped cream and
a Gewurztraminer with this cake. A white Port will do the job too. Enjoy !!!
