Roasted strawberry cake

Step 1/ 7

• 83⅓ g strawberries to halve
• 41⅔ 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

• ⅔ tbsp honey
• ½ tbsp olive oil
• ⅛ tsp salt

• small bowl

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

Step 3/ 7

• ⅛ 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

• 33⅓ g sugar
• 30 ml olive oil
• ⅛ tsp vanilla extract
• ⅓ tbsp balsamic vinegar
• ½ eggs

• mixing bowl

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

Step 5/ 7

• 36⅔ g all-purpose flour
• ¼ tsp baking powder
• ⅛ tsp salt
• 30 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.

Step 7/ 7

Top with second half of batter, then arrange sliced strawberries on top in concentric circles. Bake for approx. 45 min. – 1 hour at 175°C/350°F, or until a toothpick inserted into center of cake comes out clean or with a few moist crumbs.

Enjoy your meal!