Extra Virgin Olive Oil Cake with Strawberry Berry Coulis

Ingredient

3 eggs
1 1/4 cup of Red Island Extra virgin olive oil
1 1/5 cups of caster sugar
1 cup almond milK
1 cup almond meal
1 cup plain flour
1tsp baking powder
1tsp bicarb soda
1 tsp salt
1 punnet strawberries - hulled
1/2 cup caster sugar
1 vanilla bean
1 tbs balsamic vinegar
1/4 cup toasted almonds
Double cream to serve

Method

Grease a medium-sized cake tin.

Preheat your oven to 190 degrees. In a large mixing bowl, whisk together the eggs and sugar until they're pale and fluffy. Next, add in the extra virgin olive oil and milk.

In a separate bowl, mix together the almond meal, plain flour, baking powder, bicarb soda and salt. Once they're mixed together fold them through the wet ingredients.

Add the cake batter to the greased cake tin and bake at 190 degrees for 1 hour or until a skewer comes out clean.

While the cake is baking, place the strawberries into a bowl and add the caster sugar, vanilla and balsamic vinegar. Mix well and leave to marinate for half an hour. The strawberries will soften slightly and will create a glaze to pour over the cake. Top with the glaze, the strawberries and the toasted almonds.

Recipe by Andy Allen