Ingredients:
- 225g strawberries
- 100g all-purpose flour
- 100g granulated sugar
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1 tsp lemon zest
- 120ml ZLATNA extra virgin olive oil
- 120ml milk
- 1 large egg
- ¼ tsp salt
Instructions:
- Preheat the oven to 180°C (350°F) and grease a 9-inch cake pan with olive oil. (Option: use muffin tins for extra-crispy edges.)
- Combine all the dry ingredients in a mixing bowl.
- Make a well in the center of the flour mixture and add the eggs, oil, and milk. Whisk together until incorporated.
- Stir in the lemon zest and continue whisking or stirring until the batter is smooth and lump-free.
- Pour half the batter into the prepared pan. Arrange about two-thirds of the strawberry halves, cut side down, over the batter. Spoon the remaining batter over the strawberries and smooth. Place the remaining strawberry halves on top, spacing them so you’re not placing one directly above any berries that floated up from below.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake rest for at least 10 minutes before slicing. It’s fine at room temperature; if refrigerated, it can become a bit dense unless gently reheated before serving.
Enjoy warm or at room temperature — this light strawberry cake is lovely on its own or paired with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of lemon glaze. Store covered at room temperature for up to 48 hours, or refrigerate in an airtight container for 3–4 days (reheat briefly to soften the crumb). You can also freeze individual slices for up to 1 month; thaw overnight in the fridge and warm gently before serving. For best presentation, let the cake rest a few minutes after baking so slices hold together, and sprinkle a little confectioners’ sugar just before serving. Happy baking — enjoy, and let us know how it turns out!