Roasted strawberry cake

Roasted strawberry cake

Based on 16 ratings

Difficulty

Medium 👍
90
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
750 g 
strawberries (divided)
4 tbsp 
honey
250 ml 
olive oil (divided)
½ tsp 
salt (divided)
3 tbsp 
balsamic vinegar (divided)
200 g 
sugar
1 tsp 
vanilla extract
3  
eggs
220 g 
all-purpose flour
1½ tsp 
baking powder
180 g 
Greek yogurt
olive oil for greasing
Metric
Imperial
  • 750 g strawberries (divided)
  • 4 tbsp honey
  • 250 ml olive oil (divided)
  • ½ tsp salt (divided)
  • 3 tbsp balsamic vinegar (divided)
  • 200 g sugar
  • 1 tsp vanilla extract
  • 3  eggs
  • 220 g all-purpose flour
  • 1½ tsp baking powder
  • 180 g Greek yogurt
  • olive oil for greasing

Utensils

  • rimmed baking sheet
  • small bowls
  • oven
  • whisk
  • parchment paper
  • cutting board
  • knife
  • springform pan (20-cm/8-inch)
  • 3 mixing bowls

Enjoy with

Champagne
The bubbles are a crisp and refreshing foil to the sweet and moist cake.

Nutrition per serving

Cal
374
Protein
5g
Fat
22g
Carb
38g

Step 1/7

Preheat oven to 190°C/375°F. Line baking sheet with parchment paper. Hull and halve a part of the strawberries and place in a large bowl. Slice remaining strawberries and set aside in a separate bowl.
  • 500 strawberries to halve
  • 250 strawberries for serving
  • rimmed baking sheet
  • mixing bowl
  • oven
  • parchment paper
  • cutting board
  • knife

Preheat oven to 190°C/375°F. Line baking sheet with parchment paper. Hull and halve a part of the strawberries and place in a large bowl. Slice remaining strawberries and set aside in a separate bowl.

Step 2/7

Whisk together honey, olive oil, and some of the salt. Pour over strawberries and mix to coat.
  • 4 tbsp honey
  • 3 tbsp olive oil
  • ¼ tsp salt
  • small bowl

Whisk together honey, olive oil, and some of the salt. Pour over strawberries and mix to coat.

Step 3/7

Transfer strawberries to baking sheet and arrange in a single layer. Roast strawberries for approx. 30 - 40 minutes at 190°C/375°F, or until juices thicken. Transfer berries back to mixing bowl, add some of the balsamic vinegar, and toss to coat. Set aside.
  • 1 tbsp balsamic vinegar

Transfer strawberries to baking sheet and arrange in a single layer. Roast strawberries for approx. 30 - 40 minutes at 190°C/375°F, or until juices thicken. Transfer berries back to mixing bowl, add some of the balsamic vinegar, and toss to coat. Set aside.

Step 4/7

Mix together sugar, olive oil, vanilla, and remaining balsamic vinegar. Beat in the eggs well.
  • 200 sugar
  • 180 ml olive oil
  • 1 tsp vanilla extract
  • 2 tbsp balsamic vinegar
  • 3 eggs
  • mixing bowl

Mix together sugar, olive oil, vanilla, and remaining balsamic vinegar. Beat in the eggs well.

Step 5/7

In a separate bowl, whisk together flour, baking powder, and remaining salt. Gently fold half of dry ingredients into wet ingredients. Add yogurt, then remaining dry ingredients.
  • 220 all-purpose flour
  •  tsp baking powder
  • ¼ tsp salt
  • 180 Greek yogurt
  • mixing bowl
  • whisk

In a separate bowl, whisk together flour, baking powder, and remaining salt. Gently fold half of dry ingredients into wet ingredients. Add yogurt, then remaining dry ingredients.

Step 6/7

Turn oven down to 175°C/350°F. Brush springform pan with olive oil. Pour half of batter into pan, then top with roasted strawberries and their juices, stopping about half-a-thumb’s length from the perimeter.
  • olive oil for greasing
  • oven
  • springform pan (20-cm/8-inch)

Turn oven down to 175°C/350°F. Brush springform pan with olive oil. Pour half of batter into pan, then top with roasted strawberries and their juices, stopping about half-a-thumb’s length from the perimeter.

Step 7/7

Top with second half of batter, then arrange sliced strawberries on top in concentric circles. Bake for approx. 45 min. – 1 hour at 175°C/350°F, or until a toothpick inserted into center of cake comes out clean or with a few moist crumbs.

Top with second half of batter, then arrange sliced strawberries on top in concentric circles. Bake for approx. 45 min. – 1 hour at 175°C/350°F, or until a toothpick inserted into center of cake comes out clean or with a few moist crumbs.