Lemon Olive Oil Cake with Strawberries
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
Ingredients:
Farm & Larder lemon olive oil cake mix
½ cup olive oil
1 cup milk or buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
¾ teaspoon vanilla extract
1 pint fresh strawberries, washed and sliced
¾ cup crème fraîche or whipped cream
Method:
1. Preheat the oven to 350°. Grease a 9-inch cake pan or cast iron skillet with 2-inch sides with some of the olive oil.
2. Whisk together milk or buttermilk, eggs, lemon peel, vanilla, and olive oil. Pour the cake mix into this milk mixture and fold together with a spatula until just combined; do not over-mix. Scrape batter into greased pan and spread evenly.
3. Bake for 30 minutes, or until a cake tester comes out clean and cake pulls away from sides of pan. Immediately run a knife around edge of cake, and turn cake out onto a cooling rack. Allow cake to cool before cutting.
4. To serve, slice cake into wedges and top with sliced strawberries and a generous dollop of crème fraîche or whipped cream.
For optional cake glaze: Combine ¾ cup powdered sugar and 1 tablespoon fresh lemon juice, adding more lemon juice if needed. Drop by spoonfuls over cake after it has been placed on cooling rack, spreading within half an inch of the cake’s sides.
Spring Color Recipes
Starring a beautiful roasted cauliflower-leek soup, plus handmade pappardelle pasta and our own spring nettle pesto, this week’s delivery fittingly celebrates the season’s most colorful offerings, from purple-topped turnips and sprouting broccoli to fragrant mint and vitamin-rich salad greens, plus fresh-cut yellow daffodils and even edible turnip flowers. Complemented by creamy, locally-crafted chevre cheese, ruby-red rhubarb-strawberry compote, Pain au Levain bread and our signature lemon olive oil cake mix, this color-rich lineup sings of spring—so dig in!
Here are a few recipe ideas for the week:
Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.
Sautéed Tokyo Bekana with Sesame, Ginger & Soy Sauce
Fragrant ginger and sesame oil lend big flavor to this dish of sautéed greens.
Pan-Braised Radishes & Greens
Pan-roasting radish mellows its spice, lending tender texture to this side dish.
Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.
Frizzled Leeks
These crispy leeks are a wonderful garnish for this week’s soup.
Lemon Olive Oil Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
