Sweet olive oil, strawberries & geranium

50 min
A soft and tasty cake with a strawberry filling, to be enjoyed at tea time
All ingredients

18 cl extra virgin olive oil from Spain

2 tbsp. sweet geranium vinegar (or pomegranate vinegar)

3 eggs

160 g powdered cane sugar

150 g flour

1 sachet vanilla sugar

1 sachet of yeast

50 g almond powder

1 handful of slivered almonds

250 g strawberries


• Preheat the oven to 180°C. • Stem the washed strawberries, wash and

leave them to marinate with the specialty vinegar with geranium for 30 min. • Whisk the eggs with the two sugars until the mixture turns white. • Pour in the summer olive oil, whisk again, add the flour, baking powder and almond powder, gently incorporate the mixture into the egg preparation, pour a third of the batter into an oiled mould, add half the strawberries, cover with another third of the batter, place the rest of the strawberries on top and cover with the remaining batter, sprinkle with slivered almonds.

• Bake for around 35 min. or until the tip of a knife comes out dry.