Curtis Stone's Olive Oil Cake With Strawberry-Rhubarb Compote


Serves 8 Prep Time: 15 minutes
Cooking Time: 35 minutes, plus 15 minutes cooling time
Storing: The cake can be stored, wrapped in plastic wrap, at room temperature for up to 2 days.
Cake Ingredients:

  • Nonstick olive oil cooking spray
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 1 cup granulated sugar
  • 1½ teaspoons minced fresh rosemary
  • Finely grated zest of 1 orange
  • Finely grated zest of 1 lemon
  • 3 large eggs
  • ¼ cup whole milk
  • ¾ cup extra-virgin olive oil

Compote Ingredients:

  • 12 ounces slender rhubarb stalks (about 3), cut into 2 by ⅓-inch thick sticks
  • 1 pound fresh strawberries, halved
  • ¾ cup granulated sugar
  • 3 tablespoons fresh lemon juice
  • Confectioners' sugar, for dusting
  • Extra-virgin olive oil, for drizzling


  1. To make the cake: Position a rack in the center of the oven and preheat the oven to 350° F. Spray a 9-inch round cake pan with nonstick olive oil cooking spray. Line the bottom of the pan with parchment paper and spray the paper with nonstick olive oil spray.
  2. In a medium bowl, whisk the flour, baking powder, and salt together.
  3. In a large bowl, combine the sugar and rosemary. Add the orange and lemon zest, then rub the mixture between your fingertips until it is moist and fragrant. Add the eggs and, using an electric mixer, beat on medium-high speed for about 5 minutes or until pale and thick. Beat in the milk. Gradually beat in the olive oil. Using a wooden spoon, stir in the flour mixture just until blended. Spread the batter in the pan.
  4. Bake for about 35 minutes or until a wooden toothpick inserted into the center of the cake comes out with moist crumbs attached. Let cool in the pan on a wire cake rack for 15 minutes then invert the cake onto the rack and remove and discard the paper. Invert the cake, right side up, onto a cake plate.
  5. Meanwhile, make the compote: In a large heavy skillet, bring the rhubarb, strawberries, sugar, and lemon juice to a simmer over medium-high heat, stirring often. Continue to cook, stirring often, for about 5 minutes or until the juices thicken and the rhubarb is falling apart. Let cool.
  6. Sift confectioners' sugar over the cake. Cut the cake into wedges, place on dessert plates, and spoon the compote on top. Drizzle a little olive oil around the cake and serve.

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Chef Curtis Stone