Strawberry- Rhubarb, Olive Oil and Rose Water Cake
To wake up to the smell of freshly baked cake on the weekend is just incredible. This strawberry-rhubarb, olive oil and rose water cake is simply delicious. It comes together from start to finish in under an hour. The olive oil is so fruity and makes the cake really moist. The rose water compliments the strawberries and obviously the rhubarb real well. It’s made With a mix of Almond flour and AP flour so light and slightly sweet making it a perfect cake in my house. Bake a cake and enjoy the weekend.
Prep time: 15 min
Total time: 1 hour
1 cup sliced strawberries
1 cup sliced rhubarb
1 tbls rose water
3/4 cup sugar
2 large eggs
1/2 cup olive oil
3/4 cup milk (I used 2%) you can use almond milk if you wish
1 cup AP flour
3/4 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
Preheat oven to 375F. Line a 9-inch cake pan with a circle of parchment paper and brush sides and bottom with a bit of olive oil.
In a bowl, whisk the eggs, Add the sugar, milk, olive oil, and rose water. Whisk together until smooth.
In a separate bowl, whisk together the dry ingredients: flour, almond flour, baking powder, baking soda and salt. Add the wet into the dry ingredients and mix to combine just until it’s combined. Don’t over-mix.
Pour the batter into the prepared cake pan. Top the cake with the sliced strawberries and rhubarb until you cover the top. The fruits will sink ever so slightly creating delicious dimples of fruit into the cake once cooked.
Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 35-45 min.
Let the cake cool in the pan until cool enough to handle about half an hour.
Invert the cake onto a cooling rack and let it cool completely before slicing.
Serve with whipped cream flavored with rosewater, or I love to serve it with sweetened plain yogurt with rosewater, and a bit of honey.