Strawberry Balsamic Olive Oil Cake

Ingredients

Ingredients

• 0.25 cups extra-virgin olive oil, plus more for the pan
• 1 lb strawberries
• 2 tbsp raw honey
• 2 tsp balsamic vinegar
• 1 cups almond flour
• 1 cups stone-ground cornmeal (medium or finely ground)
• 1 cups old-fashioned rolled oats
• 0.25 cups flaxseed meal
• 1 tsp baking powder
• 1 tsp kosher salt
• 0.5 tsp baking soda
• 2 large eggs, at room temperature
• 1 cups plain unsweetened whole milk yogurt
• 0.5 cups maple syrup
• 1 tbsp lemon zest
• 1 tsp pure vanilla extract

Instructions

1. Preheat the oven to 375°F. Brush a 9‑inch round springform pan with oil, line it with parchment paper, and brush the paper with more oil. Set aside.
2. Pick out 5 of the smallest strawberries and slice them thinly lengthwise; set aside to press into the top of the cake. Coarsely chop the remaining berries (about 2 cups) and set aside.
3. In a small measuring cup, whisk together the raw honey and balsamic vinegar; set aside.
4. In a large bowl, whisk together the almond flour, cornmeal, rolled oats, flaxseed meal, baking powder, kosher salt, and baking soda.
5. In a separate bowl, whisk together the eggs, yogurt, maple syrup, extra‑virgin olive oil, lemon zest, and vanilla extract, then pour over the flour mixture.
6. Fold with a rubber spatula until only a few streaks of dry ingredients remain.
7. Gently fold in the chopped strawberries, then scrape the batter into the prepared pan. Top with the sliced strawberries and drizzle the balsamic mixture over the top.
8. Bake until the edges are deeply browned and a toothpick inserted in the center comes out clean, about 55–60 minutes. Cool completely, release the sides of the springform pan, cut into wedges and serve.
9. Tip: To make muffins, divide the batter between oil‑ and paper‑lined muffin cups, top with strawberry slices, drizzle with the honey‑balsamic glaze, and bake 38–42 minutes.