Olive Oil Cake with Balsamic Berry Compote

Ingredients:

For the cake:

  • 1 cup, il Fustino Mission Extra Virgin Olive Oil
  • 2 cups, all-purpose flour
  • 1 tsp, kosher salt
  • 1 tsp, baking powder
  • 1/2 tsp, baking soda
  • 1 1/4 cup, sufar
  • 3 eggs
  • 1 cup, whole milk

For the balsamic berry compote:

  • 2 cups, fresh berries - We used strawberries, raspberries and blackberries
  • 3 tbsp, il Fustino 25 Barrel-Aged Balsamic Vinegar

Directions:

For the cake:

Preheat the oven to 375 degrees Fahrenheit.

In a small mixing bowl, whisk together the flour, salt, baking powder and baking soda. Set aside.

Using a stand mixer, beat the sugar and eggs together on high until fluffy. Lower the speed to medium-high and slowly add the olive oil until mixed in evenly (mixture should be glossy and smooth). Reduce the mixer speed to low and add the milk. Then add the dry ingredients in three sections, allowing the flour to be mixed into the batter before adding the next section.

Pour the batter into a 9 inch spring form pan.

Bake in the preheated oven for 45 - 55 minutes or until a toothpick inserted to the middle of the cake comes out clean.

Remove from oven and let cool.

While cake is cooling make the balsamic berry compote.

For the compote:

In a small saucepan, add the mixed berries and balsamic vinegar.

Heat over medium high heat and allow to cook for 7-10 minutes. Stir occasionally and use a spoon to softly smash the berries.

Reduce heat to low and let simmer for another 5-7 minutes until it reaches your desired consistency.

Serve a slice of the olive oil cake with a few spoonfuls of the balsamic berry compote.

Enjoy!

P.S. This recipe is also great with a dollop of fresh whipped cream.