Olive Oil Cake with Strawberry Rhubarb Compote

"We love this cake for its versatility," says Kevin Knevals, chef de cuisine of Osteria Morini in Bernardsville. "It's a moist cake that works well with fruit of all seasons, from citrus in winter to local peaches in late summer. The extra virgin olive oil adds a unique flavor. The trick is to use a high-quality oil. We use an olive oil from Sicily."

Photo by Stuart Goldenberg.

Makes: 1 10-inch cake pan

Olive Oil Cake…

4 oz softened butter
2 cups granulated sugar
3 eggs room temperature
1/2 cup high quality extra virgin olive oil
3 cups all-purpose flour
1 1/2 tsp  baking powder
1 1/2 salt
1 cup whole milk


1. Preheat oven to 325 degrees. Grease and flour a 10-inch cake pan
2. Cream together butter and sugar with whisk
3. Add eggs one at a time, fully incorporating each one before adding the next
4. Slowly add olive oil to emulsify
5. Sift all the dry ingredients together
6. Alternate mixing dry ingredients and adding milk until everything is incorporated
7. Bake 45 min-1 hour until golden and a toothpick comes out clean
8. Let cool

Strawberry-Rhubabrb Compote. Makes 2 cups…

3 stalks rhubarb
1 cup sugar
1 pint strawberries

1. Wash and peel rhubarb. Slice crosswise 1/4 inch thick
2. Toss with sugar and let sit overnight
3. Wash and dice strawberries medium size
4. Pour rhubarb and juices in a saucepan and cook until tender
5. Combine hot rhubarb and fresh diced strawberries in a mixing bowl and cover with plastic wrap. Let cool.

Serve slice of cake with dollop of compote. Add créme fraiche or whipped cream and toasted nuts as garnishes, if you like.

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