Marv Barton, who works with us at The Blue Ridge Olive Oil Company, found this recipe online then converted some the ingredients using our BROOC Butter Olive Oil, Traditional 18 Year Aged Balsamic, Aged Strawberry Balsamic and or Sicilian Lemon White Balsamic. Then we served it with our "Potato Skins La Jolla" at the 2104 Taste Of Blue Ridge and we took 1st place! This dessert in amazing!
Preheat oven to 350 degrees. Toss strawberries in a bowl with the BROOC Traditional 18yr & Strawberry balsamic and 3 tablespoons sugar; transfer berries and liquid to a large baking sheet and spread in a single layer. Roast for 40 minutes, stirring every ten minutes. Remove from oven and let cool while cake batter is being made.
Reduce the oven to 325 degrees. Spray a large bundt pan well with nonstick cooking spray. In the bowl of an electric stand mixer, cream together the BROOC Butter Olive Oil , 2 cups sugar and 1 cup brown sugar until light and fluffy with paddle attachment. Add the eggs one at a time, mixing well after each addition. Mix in vanilla and almond extract.
In another bowl, stir together the flour, baking powder, and salt. Add about 1/3 of the dry ingredients and then about 1/3 of the milk and beat until incorporated. Repeat with remaining flour mixture and milk in 1/3 intervals until mixed. Stir in the roasted strawberries and juice by hand just until mixed.
Pour the batter into the prepared bundt pan. Bake for 60-75 minutes or just until a toothpick comes out clean. Do not over bake.
Cool cake for 10 minutes in pan then turn out onto a platter or cake plate. Drizzle glaze over cake. Let cool completely before cutting.
To make the glaze, whisk the BROOC Sicilian white balsamic and powdered sugar in a bowl until smooth. Whisk in lemon zest.
HELPFUL TIPS: If glaze is too thick, add more lemon juice to thin out. If it’s too thin, whisk in a small amount of powdered sugar.