Roasted strawberry cake

Step 1/7

• 500 g strawberries to halve
• 250 g strawberries for serving

• rimmed baking sheet
• mixing bowl
• oven
• parchment paper
• cutting board
• knife

Preheat oven to 190°C/375°F. Line baking sheet with parchment paper. Hull and halve a part of the strawberries and place in a large bowl. Slice remaining strawberries and set aside in a separate bowl.

Step 2/7

• 4 tbsp honey
• 3 tbsp olive oil
• ¼ tsp salt

• small bowl

Whisk together honey, olive oil, and some of the salt. Pour over strawberries and mix to coat.

Step 3/7

• 1 tbsp balsamic vinegar

Transfer strawberries to baking sheet and arrange in a single layer. Roast strawberries for approx. 30 - 40 minutes at 190°C/375°F, or until juices thicken. Transfer berries back to mixing bowl, add some of the balsamic vinegar, and toss to coat. Set aside.

Step 4/7

• 200 g sugar
• 180 ml olive oil
• 1 tsp vanilla extract
• 2 tbsp balsamic vinegar
• 3 eggs

• mixing bowl

Mix together sugar, olive oil, vanilla, and remaining balsamic vinegar. Beat in the eggs well.

Step 5/7

• 220 g all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• 180 g Greek yogurt

• mixing bowl
• whisk

In a separate bowl, whisk together flour, baking powder, and remaining salt. Gently fold half of dry ingredients into wet ingredients. Add yogurt, then remaining dry ingredients.

Step 6/7

• olive oil for greasing

• oven
• springform pan (20-cm/8-inch)

Turn oven down to 175°C/350°F. Brush springform pan with olive oil. Pour half of batter into pan, then top with roasted strawberries and their juices, stopping about half-a-thumb’s length from the perimeter.