Don’t be surprised at how quickly this olive oil and strawberry sheet cake will disappear. The strawberry flavor comes from a swirl of jam and a pretty layer of sliced berries on top. Because the strawberries will shrink and sink a bit during baking (how much depends on their size and sweetness), make sure they’re placed shoulder to shoulder on top of the batter.
250 gr strawberries, thinly sliced lengthwise
1 C honey
pinch of salt
¾ cup extra-virgin olive oil, plus more for pan
1½ cups (180g) all-purpose flour or gluten free
½ cup (60 g) corn flour
½ tsp baking powder
½ tsp baking soda
1 can aquafaba *( water in a can of chickpeas) Turn in foam
½cup plus 2 Tbsp. vegan yogurt
Finely grated zest of 2 lemons
3 Tbsp fresh lemon juice
2 tsp vanilla extract
½ cup strawberry jam (preferably homemade)
Preheat oven to 180°. Gently toss strawberries with a bit of honey and some salt.
Grease a pan with oil. Line with parchment paper, leaving an overhang on 2 long sides. Grease parchment with oil.
Whisk flour, cornflour baking powder, baking soda, and 1 tsp. salt in a medium bowl. Add honey and keep whisking. Whisk water from the can of chickpeas until it becomes foamy. Add the vegan yogurt, lemon zest, lemon juice, and vanilla in a large bowl until well combined. Add dry ingredients to cream mixture and whisk gently to combine. Using a spatula, gradually fold in ¾ cup oil until batter is smooth and homogenous with all of the oil incorporated.
Scrape batter into prepared pan and spread evenly. Using a small spoon, dollop jam onto surface. Using a butter knife or small offset spatula, gently swirl jam into batter. Arrange reserved strawberries on top of batter in even rows, touching at widest points.
Bake cake until deeply bronzed with no damp spots in the middle and a tester inserted into the center comes out clean, 40–45 minutes.