It’s summer break and we’ve had lots of rain here in NE Ohio. School’s out and our schedules have shifted nicely to planning days packed with fun and nights that go a little later to allow for a decent amount of hammock time, games and star gazing (and more wine).
One of the many things I love about this time of year is all the fresh, local produce. It fills me with joy! A couple weeks ago, we grabbed strawberries from Huffman Fruit Farm at the Countryside Farmers’ Market. We almost ate all of them before we got home! All of a sudden, it tasted like summer. I’ve been making a list of recipes I want to make over the next couple months and Strawberry Chamomile Olive Oil Cake with Honeyed Ricotta (mouthful), was on deck. I found the recipe on one of my favorite blogger sites, Half Baked Harvest, and I knew it would be amazing! Everything I’ve tried on her site has been simple and yummy.
We decided to pick strawberries at Rittman Orchards and what a fun time! We took Carrie’s friend and Daisy and started picking. The weather was perfect and the view was incredible!
I couldn’t wait to get started on making something strawberry! I made jam ASAP (I’ll share that recipe next) and then prepped everything to get going on the cake. I’ve never made an olive oil cake before and my daughter, Hannah, and I were talking about making one the next time we’re together. After making and eating this one, I’ll make an olive oil cake anytime!
This cake is light and refreshing and made me feel happy while I ate it. It’s not too sweet and just melts in your mouth. I love the simplicity. It’s quick and easy to prepare for summer get togethers, brunch, birthdays or the upcoming Father’s Day weekend. What dad wouldn’t love this?
It all starts with fresh ingredients. The cake is easy to prepare and using local eggs makes all the difference. I used eggs from Mud Run Farm and that color is just what you want for this cake.
Once the cake was in the oven, I steeped chamomile tea bags in local honey from Brighton Wool and Honey. The sliced strawberries took a dip in the infused honey.
This picture captures the moment nicely.
Next up, was the honeyed ricotta. Ricotta with honey and lemon whipped in the food processor until smooth and fluffy. Easy.
Did I mention Carrie’s friend slept over? Here’s a view of our kitchen while I was making cake and breakfast. This is real life and pictures that usually get posted don’t always share what’s really happening behind the scenes. I love it! Could there be more going on in that small space? 🙂
The cake finished baking, the strawberries were soaking and the ricotta was setting up in the fridge. On our way back from taking Carrie’s friend home, I saw daisies growing on the side of the road and a bunch came home with us. Some went in a mason jar while others adorned the cake. So sweet.
I had so much fun putting on the finishing touches and photographing this cake. It was even more fun to eat and I highly recommend making it! Just look at the inside. It’s a beautiful color and texture. I am delighted when baked goods turn out so well!
As we were eating it, we talked about what we’d change or add. It would be amazing with blueberries or raspberries! I liked the ricotta but I think I’d substitute mascarpone next time. I love the taste and texture of mascarpone and think it would compliment this very well. You can also do whipped cream but the idea of whipped ricotta or mascarpone make it feel a little more special and unique. Try it.
I did some research on how to share recipes I’ve found in cookbooks or online. I made slight changes to the recipe, but not enough to take any credit for it. Go to Half Baked Harvest to follow it exactly. While you’re there, try all of her recipes. She’s amazing and I’m thankful she shares her love of food with us!
This cake is versatile and you can easily modify to make it your own! Let me know if you make it and how you like it!
From the heart,