|1 cup||cane sugar|
|1 Tbl||fresh ginger, grated fine|
|1¾ cup||unbleached AP flour|
|1½ cup||baking powder|
|¼ tsp||baking soda|
|¼ tsp||sea salt|
|⅔ cup||extra virgin olive oil, light in taste|
|–||butter or other oil for greasing|
|2||baskets of fresh strawberries, hulled|
|2||ribs of rhubarb, washed and sliced into ½ inch pieces|
|1 cup||organic heavy cream|
|1 Tbl||lavender 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.