Ginger Olive Oil Cake with Salted Vanilla Cream, Strawberries, Rhubarb, Lavender Honey, Seeds and Petals

Ginger Olive Oil Cake with Salted Vanilla Cream, Strawberries, Rhubarb, Lavender Honey, Seeds and Petals on decorated plates.
This recipe was created by Chef Kerri Cacciata and can be found in our Community Table Cookbook.
3 large eggs
1 cupcane sugar
⅔ cup yogurt
1 Tblfresh ginger, grated fine
1¾ cupunbleached AP flour
1½ cupbaking powder
¼ tspbaking soda
¼ tspsea salt
⅔ cupextra virgin olive oil, light in taste
butter or other oil for greasing
2baskets of fresh strawberries, hulled
2ribs of rhubarb, washed and sliced into ½ inch pieces 
1 Tblhoney
1 cuporganic heavy cream
1vanilla bean
½ tspsalt
2 tsphoney
2-3 ozhoney
1 Tbllavender flower

cake: Preheat your oven to 350°F. Combine eggs and sugar in the mixer
(or a medium size bowl) with whisk attachment. Cream together for about 30 seconds, then add the yogurt and whisk again for one minute.

In a separate bowl, whisk together the next five ingredients.

Slowly combine the dry ingredients into the wet and then, on the lowest
speed setting, drizzle in olive oil. 

Pour into a greased, 9-inch springform pan (I prefer to use butter) and even
out with a spatula.

Bake the cake until golden, about 50-55 minutes. Use a toothpick to test if the cake is done by pulling it in and out of the center of the cake. If the toothpick comes out clean, the cake is ready. Allow to cool for about one hour on a rack, and run a knife along the sides before unlatching pan.

strawberries & rhubarb: Preheat your oven to 375°F. Combine strawberries and rhubarb with one tablespoon honey in a bowl, mix, then spread out mixture on a lined sheet tray. Bake for about 12-15 minutes or until rhubarb is fork tinder. Set aside.

salted vanilla cream: Combine 1 cup heavy cream, 1/2 teaspoon salt,
2 teaspoons honey and seeds of vanilla bean (cut vanilla bean in half and scrape seeds from the pod) and whisk until lightly whipped into soft peaks.
Refrigerate until use.

lavender honey glaze: In the tiniest pot on very low heat, warm honey with lavender in it for 20-25 minutes, making sure to not allow it to bubble
or burn. Strain warm honey through a fine sieve to separate out lavender flowers.

to plate: Plate a slice of the cake, top with fruit, then cream, and finally drizzle with a little of the honey. Garnish options: edible flower petals, and my favorite mix of seeds – chia, flax, and hemp.