Starting the weekend off on a sweet note with this Strawberry Chamomile Olive Oil Cake with Honeyed Ricotta. Extra light and airy, this olive oil cake is moister than any butter cake out there. Hinted throughout with sweet lemon and vanilla. This cake is topped with lemony whipped ricotta plus fresh strawberries tossed in chamomile infused honey. Each and every bite is full of bright springy flavor. Made just sweet enough thanks to a touch of honey…SO GOOD! Enjoy for breakfast, brunch, or dessert. Great anytime throughout the spring and summer months.
I’m not sure there’s a cake the embodies spring more than this cake. Well, I take that back, there are probably plenty, but I’m currently loving this lighter version of vanilla cake. It’s hands down one of the moistest cakes I’ve ever made. So perfectly sweet, every bite is delicious.
I’ve been wanting to make some form of strawberry cake for over a month now. I just didn’t know what kind. I’ve already done plenty of spring layer cakes (do you remember this fun coconut Eton mess cake?). So I knew I wanted to do something different. I will be the first to admit that I LOVE layer cakes so very much. I love making them and sharing their deliciousness with family friends.
What is it that I love most about creating a new layer cake recipe?
I absolutely love making them pretty. I know that probably sounds so odd. But over the last couple of years I’ve really grown to love making cakes look as pretty as can be. The funny thing is, for a while I used to dread baking cakes. I had the hardest time making them look “pinterest” perfect. I would strive so hard to make a cake that looked professionally decorated and flawless. It took all the fun out of simply baking a cake to share with the ones I love.
Somewhere down the road, I slowly started to realized a couple of things. One, I am no cake (or cookie) decorator. Two, I much prefer the perfectly imperfect look, because nothing in this world is perfect. I’ve really learned to love imperfections, especially with food. Have an awkwardly shaped strawberry? I want it, it’s unique and different, and that’s something I really love so much.
Anyway, point is, I love layer cakes. I always tend to sway towards making something very eye-catching. Like a three-layered cake, or even taller….have you seen this cake?
With today’s cake however, I wanted to challenge myself to create something different, something I have not done much of. A single layer cake. But a single layer cake that was just as eye-catching, pretty, and delicious as a three layer cake.
Enter this strawberry chamomile olive oil cake. It’s everything I imagined, but better.
It’s pretty simple, SO GOOD, and so very pretty. I could not love it more.
First things first, do not be afraid of baking with olive oil. I know it’s slowly becoming more and more popular, but I also know some of you may think it odd. I promise, it is not. Olive oil adds only the slightest hint of fruitiness. And as mentioned above, it creates a cake that has way more moisture than any butter cake.
The key to this cake is to first start out by beating the eggs with the sugar until they’re extra pale and fluffy. This will give you a cake that is airy, light. Every bite will have just the right amount of “crumb” to it.
The cake is hinted with lemon and vanilla, and sweetened ever so lightly with a bit of sugar. It’s very simple, but also very flavorful.
While the cake is baking, make the strawberries and ricotta. This time of year I love using chamomile tea to add flavor to spring desserts. So I infused some honey with chamomile, and then tossed in freshly sliced strawberries. The chamomile adds a sweet floral flavor that I always find pairs so well with spring time strawberries. Which can sometimes be a little less sweet.
And then, you must serve each slice of cake with honeyed ricotta and strawberries. Sure, you could use regular cream or even ice cream. But a little honeyed sweet whipped ricotta is a million times more special. Trust me.
This cake can be served slightly warm or at room temperature. If you’d like to prepare the cake a few days ahead of time, it stores really well. Just be sure to keep it covered and in a cool place. There’s also no need to refrigerate this cake. Making it the perfect make ahead brunch or dessert for Easter, Mother’s Day and any other occasion in between…
Like maybe…Saturday morning brunch. Hey, it’s the first weekend of April, and that’s the perfect excuse to bake up this delicious cake. One thing? Just be sure the leftovers are enjoyed as a late Saturday night treat…SOO GOOD!
If you make this strawberry olive oil cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Strawberry Chamomile Olive Oil Cake with Honeyed Ricotta.
Calories Per Serving: 360 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Collection
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 2 cups whole milk ricotta cheese
- 2 tablespoons honey
- zest and juice of 1 Meyer (or regular) lemon
- 1. Preheat the oven to 375 degrees F. Grease a 9-inch round cake pan with olive oil and line with parchment paper. 2. In the bowl of an electric mixer set on high, beat 1 cup sugar, the eggs, and lemon zest until pale and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until combined, 2 minutes. Reduce speed to low, and add milk, lemon juice, and vanilla. Add the flour, baking powder, and salt, beating until just combined. Transfer the batter to the prepared pan, tapping it against the counter to smooth it out. Sprinkle the top of the batter with the remaining 2 tablespoons sugar. 3. Transfer to the oven and bake 40-45 minutes, until a knife inserted into the center comes out clean. Transfer to a rack to cool for 15-20 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool.4. Meanwhile, make the strawberries. Bring the honey to a low boil in a small saucepan, simmer 1 minute and remove from the heat. Add the tea bags, cover and steep for 10 minutes. Remove the tea bags and add the strawberries, tossing to combine. 5. To make the ricotta. In the bowl of a food processor, combine the ricotta and honey. Pulse until smooth and creamy, about 2-3 minutes. Add the honey and lemon juice, pulse to combine. Stir in the lemon zest. Taste, adding more honey if needed to sweeten. Store leftovers in an airtight container at room temperature for up to one week.6. Serve the cake dolloped with whipped ricotta and spoon the strawberries overtop. Store leftovers in an airtight container at room temperature for up to one week. The strawberries and ricotta should be kept in the fridge.
*Cake adapted from The New York Times.