Olive Oil Cake with Roasted Balsamic Strawberries

1

Preheat oven to 350F/180C.

2

Place your Half Deep Flexiflat™ on the top of your Small Perforated Baking Sheet. Set Aside.

3

Wash your strawberries under cold water. Pat them dry and remove the leaves. Slice them in half or quarter, so they are all roughly the same size and will cook at the same rate. Directly, transfer your strawberries onto the Flexiflat™.

4

Add the strawberry balsamic vinegar, Lavender honey and vanilla bean paste over strawberries and toss to coat them.

5

Bake for 20 minutes at 350F/180C. Stirring once at about 10 minutes. (Every oven heats differently, monitor your strawberries from 15min).

6

Once your Roasted Balsamic Strawberries are out of the oven, let them cool down completely in the mold while preparing and baking your cake.

7

Place your Fluted Loaf Flexipan® Mold on the top of your Small Perforated Baking Sheet. Set Aside.

8

In your mixing bowl, beat together the eggs and sugar until light and fluffy (about 2 minutes on medium high speed). Add your Greek yogurt and Olive oil. Then, slowly incorporate the flour and baking powder. Fold your roasted balsamic strawberries (Keep a heaping spoon to the side for decoration).

9

Pour your batter into the Flexipan®.

10

Bake for 45 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 40min). It is ready when the toothpick inserted into the center comes out clean.

11

Once your Olive Oil Cake is out of the oven, let it cool down for about 10min. Then, Unmold, Serve and Enjoy! Bon Appétit!

Olive Oil Cake with Roasted Balsamic Strawberries