Olive Oil Cake with Vanilla Strawberries
Cake all'olio is an Italian olive oil cake, a tender crumb dessert that relies on fruity extra virgin olive oil instead of butter for richness and a subtle fruity complexity. This version features a lemon-infused batter with vanilla, topped with warm vanilla-poached strawberries in their own syrup. The cake's delicate texture comes from the balance of olive oil and eggs, while fresh lemon zest brightens the crumb. The strawberries, caramelized with sugar and lemon juice, become glossy and concentrated, their tartness balancing the cake's subtle sweetness. This is perfect for home bakers seeking an elegant but approachable dessert that showcases quality olive oil. Serve it for spring gatherings, afternoon tea, or as a light finish to Italian meals. What sets this apart: the warm strawberry compote, vanilla bean integration, and the deliberate use of the spent vanilla pod to infuse the strawberry reduction with aromatic depth.
Ingredients
- 2 cups 00 flour, siftedall-purpose flour1:1glutenadds gluten
slightly denser crumb; 00 is softer and more delicate
- ½ teaspoon baking powder
- 3 eggs, shelled
- 1 lb strawberriesraspberries or cherries1:1fruit
different tartness and texture; adjust cooking time as raspberries break down faster
Full guide → - ½ teaspoon baking soda
- 1 ¼ cups milk
- 1 lemon, untreated
- 2 tablespoon lemon juice
- 2 tablespoon rumcognac or omit1:1alcoholgluten-free
cognac adds warmth; omitting loses complexity but cake remains good
Full guide → - 1 vanilla podvanilla extract1 pod to 1 teaspoon extractflavor
works in batter but cannot infuse strawberries the same way; rehydrate extract in lemon juice
- 1 ½ cups sugar
- butter, for pan
- 16 tbsp extra virgin olive oil
- salt
Instructions
- 1
Split the vanilla pod, scrape out the seeds, and transfer seeds to a measuring pitcher with the olive oil, whisking to combine.
- 2
Add the eggs and whisk; incorporate the milk, grated lemon zest, and lemon juice.
- 3
Sift flour with baking soda and baking powder into a wide bowl; add sugar and salt.
- 4
Pour the wet ingredients into the dry mixture, add the rum, and stir until the batter is smooth.
- 5
Butter a 20-8 ⅔" springform pan, line the bottom and sides with parchment paper, pour in the batter, and bake at 350°F for 55 minutes.
- 6
Remove the cake from the oven, turn it out of the pan onto a rack, and let it cool to room temperature while removing the parchment.
- 7
Rinse the strawberries, remove the stems, and cut into chunks.
- 8
Place the strawberries in a wide non-stick skillet with the reserved spent vanilla pod, dust with sugar, and add lemon juice.
- 9
Sauté the strawberries over heat until they become syrupy and glossy, then let them cool.
- 10
Slice the cake and serve topped with the strawberries and their syrup.
Tips
Use a high-quality fruity extra virgin olive oil; its flavor is central to the cake's character. A peppery or grassy oil works best and adds complexity beyond butter-based cakes.
Toast the spent vanilla pod in the strawberry pan before sauteing to extract maximum aromatic oils into the compote, intensifying the vanilla note throughout the dish.
Cool the cake to room temperature before serving with warm strawberries to create a pleasant temperature contrast that highlights both the tender crumb and glossy fruit syrup.
Good to Know
Cover and refrigerate up to 3 days. The cake keeps well; strawberry compote may soften the cake slightly if left on overnight, so store separately and rewarm before serving.
Bake the cake fully 1 day ahead. Make the strawberry compote up to 4 hours before serving and reheat gently. Assemble just before serving.
Slice the cake and top with warm or room-temperature strawberries and their syrup. Serve with unsweetened whipped cream or mascarpone if desired.
Common Mistakes
Overmix the batter after adding wet to dry to avoid a tough, dense cake; stir until just combined.
Use low heat when sauteing strawberries to avoid breaking them down to mush; a gentle sizzle concentrates syrup without destroying fruit texture.
Skip cooling the cake fully before serving to avoid it falling apart; invert onto a rack and wait until at least room temperature.
Substitutions
Gluten-Free Swaps
cognac adds warmth; omitting loses complexity but cake remains good
Full guide →slightly denser crumb; 00 is softer and more delicate
General Alternatives
works in batter but cannot infuse strawberries the same way; rehydrate extract in lemon juice
Full guide →different tartness and texture; adjust cooking time as raspberries break down faster
Full guide →FAQ
Can I make this cake without rum?
Yes, rum adds depth but is optional. Omit it and replace with an equal volume of milk or water. The cake will be slightly less complex but still tender and flavorful.
What if I don't have vanilla pods and only have extract?
Substitute 1 teaspoon vanilla extract whisked into the wet ingredients. You cannot infuse the spent pod into strawberries, so the compote will lack that extra aromatic layer, but the cake remains good.
How long can I store the finished cake with strawberries?
Keep the cake and compote separate in the refrigerator for up to 3 days. Store the compote in an airtight container and rewarm gently before serving to prevent the strawberries from softening the cake.