“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 for the best results.” — Curtis Stone
From: What’s For Dinner? Delicious Recipes for a Busy Life © 2013 by Curtis Stone Buy the book
- Nonstick olive oil cooking spray
- 1½ c. all-purpose flour
- 2 tsp. baking powder
- ½ tsp. fine sea salt
- 1 c. granulated sugar
- 1½ minced fresh rosemary
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 3 large eggs
- ¼ c. whole milk
- ¾ c. extra-virgin olive oil
- 12 oz. slender rhubarb
- 1 lb. fresh strawberries
- ¾ c. granulated sugar
- 3 tbsp. fresh lemon juice
- confectioner’s sugar
- extra-virgin olive oil
- Cake: Position a rack in center of oven and preheat oven to 350 degrees F. Spray a 9-inch round cake pan with nonstick olive oil cooking spray. Line bottom of pan with parchment paper and spray paper with nonstick olive oil spray.
- In a medium bowl, whisk flour, baking powder, and salt together.
- In a large bowl, combine the sugar and rosemary. Add orange and lemon zest, then rub mixture between your fingertips until it is moist and fragrant. Add eggs and, using an electric mixer, beat on medium-high speed for about 5 minutes, or until pale and thick. Beat in milk. Gradually beat in olive oil. Using a wooden spoon, stir in flour mixture just until blended. Spread batter in pan.
- Bake for about 35 minutes, or until a wooden toothpick inserted into center of cake comes out with moist crumbs attached. Let cool in pan on a wire cake rack for 15 minutes, then invert cake onto rack and remove and discard paper. Invert cake, right side up, onto a cake plate.
- Compote: Meanwhile, in a large heavy skillet, bring 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 juices thicken slightly and rhubarb is falling apart. Let cool.
- Sift confectioners’ sugar over cake. Cut cake into wedges, place on dessert plates, and spoon compote on top. Drizzle a little olive oil around cake and serve.