This moist, fragrant pound cake is made with Olive Amelia's Blood Orange Olive Oil and served with a bright, tangy topping of Sicilian Lemon Balsamic–roasted strawberries. It’s a stunning dessert that brings citrus to center stage.
Ingredients
Cake
- 1 cup + 2 Tbsp Olive Amelia Blood Orange Olive Oil
- 3 cups granulated sugar
- 6 large eggs
- 3 cups cake flour, sifted
- 1 tsp salt
- 1/4 tsp baking soda
- 1 cup sour cream, room temperature
- 2 Tbsp pure vanilla extract
- Optional: pistachios for garnish
Citrus Roasted Balsamic Strawberries
- 1 pint fresh strawberries, hulled and halved
- 1 ½ Tbsp. Olive Amelia Sicilian Lemon Balsamic Vinegar
- 1 Tbsp Olive Amelia Blood Orange Olive Oil
-
1–2 Tbsp sugar or honey
Instructions
- Preheat the oven to 325°F and generously grease a 12-cup Bundt pan. In a stand mixer, beat the blood orange olive oil and sugar on high for 3 to 4 minutes until the mixture is pale and fluffy. Add the eggs one at a time, mixing well after each addition.
- Reduce the mixer speed to low and gradually add the sifted flour in two parts, followed by the salt and baking soda. Mix just until combined. Add the sour cream, vanilla, and zest if using, and mix gently until incorporated.
- Pour the batter into the prepared pan and bake for 1 hour 15 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a serving plate. Allow to cool completely before slicing.
- While the cake cools, prepare the roasted strawberries. Preheat the oven to 400°F. In a bowl, toss the halved strawberries with the Sicilian Lemon Balsamic Vinegar, blood orange olive oil, sugar or honey, and zest if using. Spread the mixture onto a parchment-lined baking sheet and roast for 12 to 15 minutes, until juicy and softened. Let cool slightly before serving.
- To serve, slice the cake and top with warm roasted strawberries. Garnish with pistachios, whipped cream, or a scoop of vanilla ice cream if desired.