Ingredients for - Olive Oil Cake with Strawberry-Rhubarb Compote
How to cook deliciously - Olive Oil Cake with Strawberry-Rhubarb Compote
1. Stage
Cake: Position a rack in center of oven and preheat oven to 350 degrees F. Spray a 9-inch round cake pan with nonstick olive oil cooking spray. Line bottom of pan with parchment paper and spray paper with nonstick olive oil spray.
2. Stage
In a medium bowl, whisk flour, baking powder, and salt together.
3. Stage
In a large bowl, combine the sugar and rosemary. Add orange and lemon zest, then rub mixture between your fingertips until it is moist and fragrant. Add eggs and, using an electric mixer, beat on medium-high speed for about 5 minutes, or until pale and thick. Beat in milk. Gradually beat in olive oil. Using a wooden spoon, stir in flour mixture just until blended. Spread batter in pan.
4. Stage
Bake for about 35 minutes, or until a wooden toothpick inserted into center of cake comes out with moist crumbs attached. Let cool in pan on a wire cake rack for 15 minutes, then invert cake onto rack and remove and discard paper. Invert cake, right side up, onto a cake plate.
5. Stage
Compote: Meanwhile, in a large heavy skillet, bring rhubarb, strawberries, sugar, and lemon juice to a simmer over medium-high heat, stirring often. Continue to cook, stirring often, for about 5 minutes, or until juices thicken slightly and rhubarb is falling apart. Let cool.
6. Stage
Sift confectioners' sugar over cake. Cut cake into wedges, place on dessert plates, and spoon compote on top. Drizzle a little olive oil around cake and serve.
