It was snowing like hell on Sunday and I needed CAKE. I’d wanted to make this one from food52, but I didn’t have an orange or unsoured milk (I had the Grand Marnier though, hah, just not the real food staples), so I had to look elsewhere, because it was messy and I was in serious nesting-hermit mode. I also had a pound of strawberries frozen from a sale at the store over the summer so I said, hmm, strawberries & cake, and then started googling.
I tweaked the first recipes thusly: I added an extra 1/2 tsp of vanilla, a 1/4 tsp cinnamon because I think cinnamon and strawberries go well together, and the cake took another 20 minutes to bake because the strawberries were still frozen when I stirred them into the finished batter. I should have probably let them come to room temperature, but I was also afraid they’d bleed into the batter at room temperature and make the batter too soggy.
The cake still looked good, though, in a homely, craggy, fragrant, quick, brew some tea and cut into it NOW kind of way. It’s moist as heck because of the olive oil, and could have stood another 5 minutes of baking, but olive oil cakes have a wonderful flavor in general, and I’ll be making this one again soon with the rest of the berries lying around in the freezer. I didn’t bake this one gluten-free, because I wanted to try the recipe as written (ish) first– but next time, I’ll try it with the Bob’s GF blend and see how it goes.