Episode 06: Strawberry Olive Oil Cornmeal Cake
This episode kicks off our HOT Italian Summer Series. What better way to do it than using our favorite ingredient, olive oil! When not rubbing it into our skin for the perfect glow or drenching focaccia in its glorious golden pools, we can be found baking it into a cake. YES you can use olive oil in a cake, yes it is delicious and yes we found the juiciest local strawberries in the land as the perfect summer treat.
INGREDIENTS:
8 oz. Local strawberries, hulled, thinly sliced lengthwise
1 cup plus 3 Tbsp. sugar, divided, plus more for pan
Kosher salt
¾ cup extra-virgin olive oil, plus more for pan
1½ cups (180 g) all-purpose flour
½ cup (60 g) fine-grind cornmeal
½ tsp. baking powder
½ tsp. baking soda
3 large eggs
2 large egg yolks
½ cup plus 2 Tbsp. sour cream
Finely grated zest of 2 lemons
3 Tbsp. fresh lemon juice
2 tsp. vanilla extract
½ cup strawberry jam (preferably homemade, store bought works in a pinch)
METHOD:
Preheat your oven to 350F and pour a glass of wine to loosen up. Strawberries should be sliced lengthwise (about 4 pieces per berry depending on size). Toss strawberries with about a tablespoon of sugar and a pinch of sea salt and set aside.
Prepare a 9x13 pan - grease it and add parchment. This might seem skippable but it’s worth it so just bite the bullet here. Sprinkle another 1 tablespoon sugar on the bottom. Tap the sides around to ensure the sugar has an even coating.
In a separate bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and a teaspoon of salt. In your standing mixer bowl (or by hand) whisk together the eggs, sour cream, lemon juice and vanilla. Fold in the dry ingredients into the wet until completely combined. Fold in the olive oil until the mixture is homogeneous.
Now get to jammin. Take the strawberry jam in a spoon and dollop it evenly over the top of the batter. Use a knife to drag the jam through the batter, channel your inner karate kid and treat it like you’re grooming a zen garden.
Time to line up your strawberry soldiers shoulder to shoulder on top of the batter. They should stay at the surface when baked if sliced thinly enough, bigger berries tend to sink a bit but still taste delicious. Finish off the whole thing with a healthy sprinkle of sugar and pop her in the oven for 40-45 min, or until the top is golden brown.
Welcome to your own HOT ITALIAN SUMMER. Xo- The Gnudis
Recipe adapted from Bon Appetit