Olive Oil Cake with Roasted Strawberries

by: Chef Ben Davis

Compatible Wolf Appliances:


Olive oil cake is a snap to bake in the Wolf Legacy Convection Steam Oven. This cake will retain moisture simply stored on the counter for almost a week, but this delicious cake rarely lasts that long. Serve with roasted strawberries, any other seasonal fruit, or a simple scoop of ice cream.

Prep Time
Cook Time
50 - 90


Convection Humid

Rack Position

Wire Rack
Position - 2


  • 8 3/4 ounces all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3 eggs, at room temperature
  • 8 3/4 ounces granulated sugar
  • 1/4 teaspoon grated lemon zest
  • 3/4 cup extra virgin olive oil
  • 3/4 cup whole milk
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 1 vanilla bean, split lengthwise
  • 24 strawberries, tops cut off
  • 2 tablespoons light brown sugar
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons red wine
  • 1 tablespoon cold unsalted butter, cut into small pieces
  • 1/2 lemon, juiced



Preheat the Wolf Legacy Convection Steam Oven to 350°F in Convection Humid Mode with the rack in position 2. Spray a 9” springform pan with non-stick spray and sprinkle with flour.

In a bowl, sift together the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, beat the eggs until they are well blended. Slowly add the sugar and zest. Beat the mixture on medium speed for 3 minutes.

Reduce the speed to low and slowly add the olive oil. The mixture may start to look broken but don’t worry, that is normal.

Add 1/3 of the flour mixture and mix on low speed until just combined. Add 1/2 of the milk and stir briefly until combined. Add another 1/3rd of the flour, mix, add the remaining milk, and stir briefly. Add the remaining flour and blend for just a few seconds. Remove the bowl from the mixer and blend with a spatula until the batter is smooth.

Pour into the prepared pan and sprinkle the 2 tablespoons of sugar over the top of the cake. Place in the Wolf Legacy Convection Steam Oven and bake for 40 to 50 minutes or until a cake tester or skewer inserted in the middle comes out clean. Cool on a rack for 15 minutes, and then remove the collar from the pan and let cool for an additional 90 minutes until completely cooled.


Heat the Wolf Legacy Convection Steam Oven to 400°F in the Convection Mode. Pour the melted butter into the baking dish (or melt it right in the dish). Use the tip of a sharp knife to scrape the insides of the vanilla bean into the pan. Place the strawberries cut side down in the pan without stacking them. Sprinkle the berries with brown sugar and lay the vanilla pod over the berries. Squeeze the lemon juice on top of the strawberries. Bake until they are slumped and feel soft, about 15-20 minutes. Let cool for a few minutes. Remove the berries from the pan and pour the pan juices into a small saucepan. Heat the juices over medium-high heat until they reach a light simmer and let reduce for a few minutes.

Add the vinegar and red wine to the saucepan and heat the mixture to a simmer. Turn off the heat and whisk in the cold unsalted butter. Turn the heat back on and let the sauce simmer for a few minutes. Serve the cake with the berries, the sauce, and whipped cream.