A Very Good Gluten Free Olive Oil Buttermilk Cake with Roasted Strawberries
A tender, gluten-free olive oil and buttermilk cake topped with jammy, roasted strawberries kissed with honey and black pepper. Simple, stunning, and secretly easy.
Equipment
- 8" cake pan
- 1/2 sheet pan
Ingredients
For the Cake:
- 1 cup almond flour
- 1 cup all purpose gluten free flour blend (with xanthan gum, or add ½ tsp if your blend doesn't contain it
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ¾ cup granulated sugar
- ½ cup great quality California Olive Oil
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup Real California buttermilk
- Zest of 1 lemon or orange
For the Roasted Strawberries:
- 2 lbs fresh California strawberries hulled and halved
- 2 –3 tbsp honey
- 1 tbsp good olive oil
- Freshly ground black pepper start with ¼ tsp and go from there
To Serve
Instructions
Roast the Strawberries:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment. Set aside about 1/4 cup of the strawberries to use as a garnish. Toss the remaining strawberries with olive oil, honey, and black pepper. Spread into an even layer.
- Roast for 35–40 minutes, stirring once or twice, until soft, syrupy, and deeply fragrant. Let cool slightly.
Make the Cake:
- Keep that oven at 350°F. Grease and line an 8-inch round cake pan with parchment.
- In a medium bowl, whisk together the almond flour, GF flour, baking powder, baking soda, and salt.
- In another bowl, massage the zest into the sugar until it becomes fragrant. Then whisk sugar, olive oil, eggs, and vanilla until smooth. Stir in buttermilk.
- Combine wet and dry ingredients. Stir until just mixed.
- Pour into prepared pan, smooth the top, and bake for 35–40 minutes, or until golden and a tester comes out clean.
- Cool in pan for 10 minutes, then move to a wire rack to cool completely.
To Serve:
- Top with whipped cream or whipped mascarpone if desired. Spoon roasted strawberries (and all their glorious juices) over the cooled cake, along with the reserved sliced strawberries. Garnish with fresh mint leaves or edible flowers. Serve immediately. If you have any left over, wrap with plastic and store in the refrigerator for 2 days.
Nutrition
Serving: 1portionCalories: 324kcalCarbohydrates: 34gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 35mgSodium: 246mgPotassium: 176mgFiber: 4gSugar: 21gVitamin A: 88IUVitamin C: 53mgCalcium: 96mgIron: 2mg
Tried this recipe?Let us know how it was!