Olive Oil Cake with Roasted Strawberries and BV Tapestry Reserve Red Wine

The enticing bramble berry fruit and spice notes of our Tapestry Reserve add delightfully complementary layers to the juicy strawberry and fresh-baked flavors.

So luscious you might just eat dessert first! The bramble berry and spice notes of our Tapestry Reserve Red Wine make the juicy strawberries and fresh-baked aromas in this shortcake even more enticing. It’s springtime pairing magic.

Ingredients

Cake

• 1 cup olive oil + more for pan
• 2 cups flour + more for pan
• 1 tsp salt
• 1 tsp baking powder
• 1⁄4 tsp baking soda
• 3 large eggs at room temperature
• 1 1⁄3 cup sugar
• 1 1⁄2 tablespoons freshly grated lemon zest + 2 Tbsp fresh juice
• 1 1⁄4 cups whole milk at room temperature

Roasted Strawberries

• 4-5 cups fresh strawberries, rinsed, stemmed, and cut into halves or quarters
• 1⁄3 cup sugar
• 1 tsp balsamic vinegar
• Whipped cream or crème fraiche
• Mint sprigs

Instructions

Cake

1. Heat oven to 375 degrees.
2. Oil a 9-inch Bundt pan or round cake pan with olive oil. Sprinkle lightly with flour and tap out excess.
3. In a large bowl, combine flour, salt, baking powder, and baking soda.
4. In the bowl of an electric mixer, beat eggs, sugar, and zest on high until light and fluffy, about 5 minutes. Lower mixer speed. Slowly drizzle in 1 cup olive oil; beat 2 minutes or until incorporated. Add lemon juice and milk until combined. Gradually add flour mixture to egg mixture, mixing until just until combined. Transfer batter to floured pan. Tap pan on counter to smooth top.
5. Bake until a skewer inserted into cake center comes out clean, about 40-50 minutes. Transfer cake to a rack to cool for 20 minutes. Gently run a knife around edges to release. Invert on a serving plate to cool completely.

Roasted Strawberries

On a sheet pan, toss berries with sugar. Place in oven with cake; bake for 15-20 minutes or until strawberries begin to soften and form a sauce. Remove from oven, stir with balsamic vinegar, cool until ready to use. Garnish cake pieces with a spoon of berries, a dollop of whipped cream or crème fraiche, and mint.

Beaulieu Vineyard Tapestry Reserve Red Wine

96 Points

“A layered and lightly chewy red with currant, orange peel and hints of hazelnut. Fine tannins. Some pine, cedar, graphite, black currant and iodine. Perfumed. Tannins turn fine and bright. Excellent length and serious tension. One of the best I have had. A blend of 60% cabernet sauvignon, 15% petit verdot, 11% cabernet franc, 9% malbec and 5% merlot. Drinkable but will age nicely. Best in two or three years.” - James Suckling, JamesSuckling.com