Fresh-Pressed Olive Oil Club

Olive Oil Cake with Honey Yogurt Cream and Strawberries

Olive Oil Cake with Honey Yogurt Cream and Strawberries

Moist and fairly dense, this fruit-inflected cake is a perfect grand finale to a warm-weather meal. Blueberries can stand in for strawberries.


  • 1/2 cup extra virgin olive oil, plus more for greasing the pan
  • 1 1/2 cups almond flour (about 5 1/4 ounces)
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup plus 1 teaspoon granulated sugar, divided use
  • 4 large eggs
  • 2 teaspoons lime zest, divided use
  • 3 1/2 tablespoons plus 1 teaspoon fresh lime juice (from 2 limes), divided
  • 1 teaspoon pure vanilla extract
  • 2 quarts fresh strawberries, washed, hulled and quartered
  • 1 cup plain whole-milk Greek-style yogurt
  • 1/4 cup heavy (whipping) cream
  • 1/4 cup honey


Step 1

Preheat the oven to 350°F. Lightly grease the bottom and sides of an 8-inch springform pan with olive oil. Line the bottom of the greased pan with parchment paper, and lightly grease the parchment; set the prepared pan aside.

Step 2

Whisk together the flours, baking powder, and baking soda in a medium bowl.

Step 3

In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric mixer) beat 1/2 cup of the sugar and the
eggs on medium-high until pale yellow and slightly thickened, about 3 minutes. Beat in the 1/2 cup of olive oil, 1 teaspoon lime zest, 3 1/2 tablespoons of lime juice, and the vanilla. With the mixer running on low speed, gradually add the flour mixture until just incorporated.

Step 4

Pour the batter into the prepared pan. Bake until the top is dark golden brown and a toothpick inserted in center comes out with crumbs (not wet batter) attached, 40 to 45 minutes. Cool in the pan on a wire rack for 10 minutes. Remove the outer ring, and invert the cake onto the wire rack. Remove the bottom of pan and the parchment; cool the cake completely, about 1 hour.

Step 5

Stir together the strawberries, the remaining 1 teaspoon of lime zest, and the remaining 1 teaspoon of sugar in a medium bowl. Let the fruit stand at room temperature for 30 minutes to 1 hour.

Step 6

Whisk together the yogurt, cream, honey, and the remaining 1 teaspoon of lime juice until incorporated.

Step 7

Top each cake slice with large spoonfuls of the yogurt mixture and strawberries.

Serves 6 — Recipe from