Olive Oil Cake with Balsamic Macerated Berries
Bright, simple, and irresistibly elegant — this Olive Oil Cake with Balsamic‑Macerated Berries celebrates the beauty of clean ingredients. Made with our Milanese Gremolata EVOO for a tender, citrus‑herb crumb and finished with Cranberry Pear White Balsamic‑glossed strawberries, it’s the perfect balance of savory and sweet. Serve it warm for a rustic dessert or as a show‑stopping brunch centerpiece — pure Mediterranean comfort, Graze‑style.
Olive Oil Cake with Balsamic Macerated Berries
Ingredients:
- The Berries
- 2 cups fresh strawberries (sliced)
- 2 tbsp Cranberry Pear White Balsamic
- 1 tbsp sugar
- The Cake
- 1.5 cups all-purpose flour
- 1 cup sugar
- 2 eggs
- 1/2 cup whole milk
- 1/2 cup Milanese Gremolata EVOO
- 1.5 tsp baking powder
- 1/2 tsp salt
Directions:
- Toss the sliced strawberries with the white balsamic and 1 tablespoon of sugar in a bowl. Set aside at room temperature for 30 minutes to create a rich, glossy syrup.
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Whisk the eggs and 1 cup of sugar together until pale. Add the milk and gremolata oil, whisking to combine.
- Gently stir in the dry ingredients just until combined. Pour into the pan and bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
- Serve warm slices of the savory-sweet cake topped with a generous spoonful of the balsamic-macerated strawberries and their syrup
~Graze Intentionally
