Strawberry-Almond Olive Oil Cake

A throw-it-all-in-the-bowl cake never tasted so good. Customize it with your favorite seasonal fruit.
Course Dessert
Cuisine American
Keyword olive oil cake, strawberry cake, spelt cake, tea cake, easy cake recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6
Author Jean | Lemons + Anchovies


  • 1 1/2 cups spelt flour or all-purpose or whole wheat (See Note)
  • 1/2 cup all-purpose flour
  • 1/2 cup almond meal
  • 1 cup granulated or superfine sugar See Note
  • 2 eggs beaten lightly with a fork
  • 3/4 cup milk
  • 2/3 cup olive oil See Note
  • 3/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups fresh strawberries sliced, divided


  1. Preheat your oven to 350℉. Spray a cast iron skillet or 10-inch round cake pan with cooking spray.
  2. In a large bowl, whisk together the flours, almond meal, sugar, salt, baking powder and baking soda.
  3. Make a well in the middle of the dry ingredients and add the eggs, olive oil and milk. Stir until combined.
  4. Stir in half the fruit.
  5. Pour the batter into the prepared skillet or baking pan and bake for 15-20 minutes or until the top of the cake has set enough to hold the remaining fruit. Arrange the remaining fruit slices in a single layer on top of the cake and bake for an additional 30-35 minutes, rotating halfway through cooking time.
  6. Cool before serving. This cake will keep for a few days.

Recipe Notes

1. Flour: The whole spelt flour is not heavy in this cake but rather, as a bonus, gave this a banana-bread like flavor which we really liked but feel free to use all-purpose flour in your version.
2. Sugar: This recipe is lighter on sugar. Feel free to add up to another half cup if you like cakes on the sweeter side.
3. Olive Oil: If you use all-purpose or whole wheat flour, you could use up to 3/4 cup olive oil. Spelt flour doesn't absorb as much liquid so I cut back a little.