18 cl extra virgin olive oil from Spain
2 tbsp. sweet geranium vinegar (or pomegranate vinegar)
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.