Meyer Lemon Olive Oil Cake with Berry-Cherry Balsamic Sauce
Meyer Lemon Olive Oil Cake with Berry-Cherry Balsamic Sauce
Rated 4.2 stars by 5 users
Category
Dessert
Servings
6-8
This recipe comes together quickly and easily, and uses Fustini's Olive Oil Cake mix. Feel free to substitute fresh or frozen (thawed) berries of your choice. Substitutes for Cranberry Pear balsamic include: Traverse City Cherry, West Michigan Blueberry, Raspberry, or Fig.
Be sure to have parchment paper, an 8" or 9" square glass or non-stick baking pan, and a food processor or immersion blender.
Ingredients
Meyer Lemon Olive Oil Cake
-
Fustini’s Olive Oil Cake Mix, prepared according to directions (contains dairy, wheat, almonds)
-
3 large eggs
-
1 ¼ cup milk - non-dairy works well here
-
2/3 cup Robust SELECT olive oil
-
1/3 cup Meyer Lemon olive oil
Berry-Cherry Balsamic Sauce
-
3 cups fresh strawberries, hulled, rinsed, and halved
-
1 cup fresh sweet cherries, pitted and halved
-
3 tablespoons Cranberry Pear balsamic vinegar
-
2 tablespoons brown sugar (optional)
-
Fresh lavender (optional)
Sicilian Lemon Whipped Cream
-
1 pint heavy whipping cream
-
2 teaspoons Sicilian Lemon balsamic vinegar
-
1 tablespoon powdered sugar (optional)
-
½ teaspoon vanilla
Directions
Prepare the olive oil cake according to the package instructions, using 2/3 cup Robust SELECT olive oil and ⅓ cup Meyer Lemon olive oil.
While your cake is in the oven, combine your clean, halved berries in a pot and heat over medium-low until berries become soft and easily mashed. Alternatively, you can microwave your berries in 1-2 minute intervals to soften.
Once berries are soft, add balsamic and sugar and allow the flavors to blend over very low heat until sugar is dissolved.
Using a food processor or immersion blender, puree the balsamic berry mixture until smooth. You may want to work in batches, and consider reserving some of your fruit mixture to use as-is.
If desired, strain your berry-cherry balsamic sauce through a fine mesh sieve to remove the seeds.
Whip the cream together with the Sicilian Lemon balsamic, vanilla, and powdered sugar until you have soft peaks. Refrigerate until ready to use.
Allow your cake to cool fully before slicing. Top each slice with a generous spoonful of sauce and a dollop of whipped cream. Garnish with fresh lavender and enjoy!
Recipe Note
Before blending your fruit, use some of this chunky compote to make a delicious parfait by layering with yogurt or whipped cream and topping with granola or toasted nuts and seeds!
How do you store the finished cake? In refrigerator or just well covered on counter? I am making this for my daughter’s birthday. Thank you, Kelly Teel
Leave a comment