Strawberry and lemon bundt cake

"In May, strawberries are at their best, and I love using them to make my desserts."

Azzurra Sprinkles Dress made this delicious and very soft strawberry and lemon bundt cake using our Lemon Flavored Extra Virgin Olive Oil. This is truly a unique way to use flavored oils in cooking!

Recipe

Ingredients

• 2 eggs
• 150 ml "Oleificio Fratelli Vieste" lemon-flavored extra virgin olive oil
• 280 g full-fat Greek yogurt
• 150 g sugar
• 280 g all-purpose flour
• 1/2 packet baking powder
• zest of one lemon
• salt
• Approximately 100 g cleaned strawberries

Preparation

1. 1. Whisk together eggs, sugar, oil, lemon zest, yogurt, and salt in a bowl.
   2. Add the sifted flour with the baking powder and mix everything well.
   3. Add the well-dried diced strawberries and stir briefly.
   4. Pour into a 24 cm bundt pan, well-buttered and floured, and bake at 180 degrees Celsius for about 40 minutes. Always do the toothpick test.
   5. Let it cool slightly, remove from the pan, and let it cool completely.

FOR THE COMPOTE

• Approximately 250 g cleaned strawberries
• juice of 1/2 lemon
• 3 generous tablespoons of sugar
• 1 teaspoon cornstarch

1. In a saucepan, combine the strawberries, lemon juice, and sugar. Cook until the strawberries are completely broken down.
2. Blend with an immersion blender and return to the heat, adding the cornstarch dissolved in a small cup of water. Continue cooking for a few minutes until the compote slightly thickens. Let cool completely.
3. Serve the cake with the compote and fresh strawberries.

Some advice:

• All ingredients should be at room temperature.
• The cake without the compote can be stored at room temperature, under a cake dome, for 3-4 days. With the compote, I recommend keeping it in the fridge.