- 500 g strawberries to halve
- 250 g strawberries for serving
- rimmed baking sheet
- mixing bowl
- parchment paper
- cutting board
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.
- 4 tbsp honey
- 3 tbsp olive oil
- ¼ tsp salt
Whisk together honey, olive oil, and some of the salt. Pour over strawberries and mix to coat.
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.
- 200 g sugar
- 180 ml olive oil
- 1 tsp vanilla extract
- 2 tbsp balsamic vinegar
- 3 eggs
Mix together sugar, olive oil, vanilla, and remaining balsamic vinegar. Beat in the eggs well.
- 220 g all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 180 g Greek yogurt
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.
- 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.
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.