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Strawberry-Almond Olive Oil Cake
A throw-it-all-in-the-bowl cake never tasted so good. Customize it with your favorite seasonal fruit.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6
Ingredients
- 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
- 3/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups fresh strawberries sliced, divided
Instructions
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Preheat your oven to 350℉. Spray a cast iron skillet or 10-inch round cake pan with cooking spray.
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In a large bowl, whisk together the flours, almond meal, sugar, salt, baking powder and baking soda.
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Make a well in the middle of the dry ingredients and add the eggs, olive oil and milk. Stir until combined.
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Stir in half the fruit.
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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.
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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.