Strawberry and Raspberry Basil Olive Oil Cake
Time:85 min
Prep Time:
20 minutes plus cooling time
Cook Time:
65 minutes
Serves:
8
Ingredients
CAKE
- 1 1/2 Tablespoons olive oil
- 1 Package (16 ounces) Driscoll’s Strawberries, hulled and sliced
- 1 Package (6 ounces) Driscoll’s Raspberries
- 1/4 Cup brown sugar
- 1 Tbsp. aged balsamic vinegar
FILLING
- 1 1/2 Cups all-purpose flour
- 1 1/2 Teaspoons baking powder
- 1/2 Tsp. baking soda
- 1/4 Tsp. salt
- 1 Cup plain yogurt
- 1/3 Cup fruity olive oil
- 2 large eggs
- 1/2 Cup granulated sugar
- 1/4 Cup brown sugar
- 5 Tablespoons finely chopped fresh basil, divided
- 1 Tsp. lime zest
- 1 Tbsp. lime juice
- 1 Tsp. vanilla extract
Directions
Strawberry Raspberry Sauce
- PREHEAT a medium saucepan over medium-high heat.
- ADD 1 ½ teaspoons olive oil to saucepan, strawberries, and raspberries.
- ALLOW berries to sizzle for a few moments then REDUCE heat to medium.
- ADD 1/4 cup brown sugar and 1 tablespoon balsamic vinegar.
- STIR to combine ingredients.
- REDUCE heat to low and simmer 30-40 minutes or until berries have broken down and become soft and saucy. STIR occasionally.
- SET ASIDE to cool.
- PREHEAT oven to 350°F.
- BUTTER OR COAT lightly with cooking spray two 9-inch round cake pans.
- LINE bottom of pans with rounds of parchment paper.
- SPRAY paper lightly with cooking spray.
- DUST paper with flour and TAP OUT excess flour.
- PLACE 1 ½ cups all-purpose flour into a medium bowl.
- ADD 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and 1/4 teaspoon salt.
- STIR to combine ingredients.
- SET ASIDE flour mixture.
- PLACE 1 cup yogurt into a large bowl.
- ADD 1/3 cup olive oil, 2 eggs, 1/2 cup granulated sugar, 1/4 cup brown sugar, 4 tablespoons chopped basil, 1 teaspoon lime zest, 1 tablespoon lime juice, and 1 teaspoon vanilla extract.
- STIR to combine ingredients.
- POUR flour mixture over wet ingredients.
- STIR gently until just mixed. Do not overmix.
- DIVIDE batter evenly between prepared cake pans.
- BAKE 23-25 minutes or until a cake tester inserted in the middle comes out clean.
- ALLOW cakes to cool to room temperature on a cooling rack.
- PLACE one cake layer onto a cake platter.
- SPOON half of berry sauce over cake layer and SPREAD sauce evenly.
- PLACE second cake layer on top of cake.
- SPOON on remaining berry sauce and SPREAD evenly.
- GARNISH cake with remaining 1 tablespoon basil.
- SERVE immediately.
