Curtis Stone's olive oil cake with strawberry-rhubarb compote

This light cake is just perfect for spring, especially with its delicious fruity topping (which you can serve hot, warm or chilled).

This light cake is just perfect for spring, especially with its delicious fruity topping (which you can serve hot, warm or chilled).

Olive oil cake with strawberry-rhubarb compote

Ingredients for the cake:

  • Non-stick olive oil cooking spray
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 1 cup granulated sugar
  • 1 1/2 teaspoons minced fresh rosemary
  • Finely grated zest of 1 orange
  • Finely grated zest of 1 lemon
  • 3 large eggs
  • ¼ cup whole milk
  • ¾ cup extra-virgin olive oil

Ingredients for the compote:

  • 12 ounces slender rhubarb stalks (about 3), cut into 2- by 1/3 – inch-thick sticks
  • 1 pound fresh strawberries, halved
  • ¾ cup granulated sugar
  • 3 tablespoons fresh lemon juice
  • Confectioners’ sugar, for dusting
  • Extra-virgin olive oil, for drizzling


  1. To make the cake: Position a rack in the center of the oven and preheat the oven to 350°F. Spray a 9-inch round cake pan with nonstick olive oil cooking spray. Line the bottom of the pan with parchment paper and spray the paper with non-stick olive oil spray.
  2. In a medium bowl, whisk the flour, baking powder, and salt together.
  3. In a large bowl, combine the sugar and rosemary. Add the orange and lemon zest, then rub the mixture between your fingertips until it is moist and fragrant. Add the eggs and, using an electric mixer, beat on medium-high speed for about 5 minutes, or until pale and thick. Beat in the milk. Gradually beat in the olive oil. Using a wooden spoon, stir in the flour mixture just until blended. Spread the batter in the pan.
  4. Bake for about 35 minutes, or until a wooden toothpick inserted into the center of the cake comes out with moist crumbs attached. Let cool in the pan on a wire cake rack for 15 minutes, then invert the cake onto the rack and remove and discard the paper. Invert the cake, right side up, onto a cake plate.
  5. Meanwhile, make the compote: In a large heavy skillet, bring the rhubarb, strawberries, sugar, and lemon juice to a simmer over medium-high heat, stirring often. Continue to cook, stirring often, for about 5 minutes, or until the juices thicken slightly and the rhubarb is falling apart. Let cool.
  6. Sift confectioners’ sugar over the cake. Cut the cake into wedges, place on dessert plates, and spoon the compote on top. Drizzle a little olive oil around the cake and serve.

Serves 8

Courtesy Curtis Stone

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Photo credit: Quentin Bacon