Balsamic Strawberries:
3 large basil leaves (i used 1/4 c. mint leaves)
1/3 cup honey
3 1/2 tablespoons balsamic vinegar
1 1/2 pints strawberries (about 11 ounces), cut into 1/2-inch dice (could use more)
Olive Oil Cake:
2 2/3 cup powdered sugar
3/4 cup flour
2/3 cup polenta (coarse grind) (i used medium semolina but i think polenta would be better)
4 eggs
1 cup + 1 1/2 tablespoons extra virgin olive oil
1 pint strawberries, hulled and cut into 1/2-inch dice
Lightly sweetened creme fraiche (optional)
(i used whipped cream)
To prepare the balsamic strawberries: stack the basil leaves and roll them lengthwise into a tight cigar shape. Using a sharp knife, slice across the leaves to make thin ribbons. Dissolve the honey in the vinegar and pour over the strawberries. Add the basil and toss gently. Set aside while you make the cake.
For the olive oil cake: Grease and flour a 10-inch round cake pan. Preheat the oven to 325°. Sift powdered sugar and flour into the bowl of a stand mixer. Stir in polenta and turn the mixer to low. Add the eggs one at a time, and mix until combined. Slowly add the oil in a thin, steady stream, beating until thoroughly combined. Pour the batter into the prepared cake pan and sprinkle the diced strawberries on top.
Bake for 50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Let the cake cool completely in the pan before turning out onto a serving plate.
To serve: Drain the balsamic strawberries and spread the berries on top of the cake. (You may put the remaining balsamic marinade in a pan and reduce it to make a sauce.)
Serve with lightly sweetened creme fraiche, if desired.
Serves: 8-10
Prepared by: Lena for the May 2006 meeting