Basil Olive Oil Cake With Strawberry Glaze
- 1-1/2 cup Sugar
- 5 whole Eggs
- 3 whole Yolks
- 1-1/4 teaspoon Kosher Salt
- 1-1/4 cup Olive Oil
- 2-3/4 cups Flour
- 2-1/2 teaspoons Baking Powder
- 1/4 cups Chiffonade Basil Leaves
- FOR THE GLAZE:
- 1-1/2 cup Powdered Sugar
- 1/4 cups Freeze-dried Strawberries, Ground To Powder
- 3 Tablespoons Non-dairy Milk
- Preheat oven to 325u0b0F. Spray bundt pan and dust lightly with flour, or spray with baking spray.
- Place sugar, eggs, yolks and kosher salt in the bowl of a stand mixer. Using the whip attachment, whip on the highest setting until pale and fluffy.
- While mixer is going, slowly drizzle in olive oil. Don't rush, keep a slow, steady drizzle until it's all incorporated, then turn off mixer and remove bowl.
- Flour and baking oowder should be incorporated by folding in 3 additions. First sprinkle 1 cup flour and 1 teaspoon baking powder over the surface of batter, then gently fold in with a rubber spatula. Repeat with another 1 cup flour and 1 teaspoon baking powder. Lastly, fold in remaining flour and baking powder.
- Sprinkle fresh basil over batter, being careful to break up the pieces of basil so it isn't all clumped in one place. Fold in gently.
- Pour batter into prepared bundt pan. Spread out evenly. Bake at 325u0b0F for 50-60 minutes until a cake tester comes out clean.
- Allow cake to cool in pan for 5-10 minutes. Flip pan over on a cooling rack. Allow cake to cool fully on the cooling rack.
- Once cake is cooled, prepare glaze. Place powdered sugar, powdered freeze-dried strawberry (feeze-dried strawberries can be pulsed in a food processor to create a powder), and non-dairy milk in a small mixing bowl and whisk thoroughly. The glaze will be very thick. Glaze should slowly run off the whisk when lifted. If it stays stuck in the whisk, add 1 more teaspoon nondairy milk and whisk it in.
- Allow glaze to sit for 5 minutes. This lets the strawberries rehydrate a bit in the liquid. After 5 minutes, whisk glaze briefly.
- Evenly spread glaze over the top of the bundt cake. The glaze will not immediately run down the sides. Allow cake to sit for 5-10 minutes for the glaze to slowly run down and then set.
- Serve at room temperature. This cake can be frozen and allowed to come to room temperature on the counter before serving. Cake lasts for 5-7 days in the refrigerator.
sugar, eggs, yolks, kosher salt, olive oil, flour, baking powder, ubc, powdered sugar, ubc, milk
Taken from tastykitchen.com/recipes/desserts/basil-olive-oil-cake-with-strawberry-glaze/ (may not work)