Strawberry Season!

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Happy Weekend!

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The strawberries are perfect over here right now – so, so perfect! I picked up a carton over the weekend and knew I needed to do something with them, besides just eat them over my sink.

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I love the idea of olive oil cakes – olive oil is one of my favorite things anyway, and putting it in cake just makes it that much better. Obviously all of my desserts trend not-so-sweet, and this one is no exception: the strawberries provide the necessary sweetness against the more mellow, lightly fruity cake.

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We decided that the cake itself is somewhat of a cornbread – shortbread hybrid (not so much in texture but in taste) – especially when eaten with ice cream and strawberries; we both go bonkers for cornmeal & polenta over here so it’s a win all around.

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Besides that, it’s a very easy cake that comes together in a snap and doesn’t require any overly unusual ingredients. We ate it for dessert and also (because it’s us!) for breakfast yesterday morning – no photos since it was a hurried morning, but never fear – it was eaten alongside the usual eggs, kale and coffee!

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Still loving the photos from last week’s hike to Twin Peaks – here is another of my favorites. This looks like it could be the Elysian Fields or something of that nature!

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Anyway – seize the moment of perfect strawberries, and put them on cake! Happy weekend!

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Olive Oil Polenta Cake with Strawberries

Fruity, very lightly sweet cake that is something of a cross between cornbread and a shortcake – we really noticed the comparison to shortcake with eaten with ice cream and strawberries, but it is also great for breakfast of course, with a little extra olive oil and strawberries. Gluten free, refined sugar free and dairy free. A Wait are Those Cookies original! Yield: 1 8″ cake.

1/2 c olive oil
1.5 c almond flour
1/2 c cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/4 c maple
4 eggs
zest of one meyer lemon
3 tbsp meyer lemon juice
1 tsp vanilla
strawberries for serving

Preheat oven to 350. Lightly grease an 8″ cake pan – if not using a springform, cut large strips of parchment paper to go underneath the cake with their edges hanging over the pan edge to make for easy removal.

Whisk together flours, baking powder, baking soda and sea salt.

Using an electric mixer, beat eggs until pale yellow in color. Beat in olive oil, maple, lemon zest and juice, and vanilla. Add the flour mixture in batches, beating until just incorporated.
Pour batter into prepared pan and bake until the top is golden brown and a tester inserted into the center comes out with crumbs attached, 35-40 minutes. Cool in the pan for about 10 minutes, then cool on a wire rack completely for about an hour before serving.

I cut up strawberries a few hours before serving and tossed them with a drizzle of olive oil and meyer lemon juice – I let them sit until serving and they were DELICIOUS. Highly recommended.

Serve with strawberries and ice cream and maybe an extra drizzle of olive oil.

Cake keeps really well covered in foil on the counter overnight & is excellent for breakfast – I’d eat it within three days for maximal freshness.

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