Roasted Strawberry and Hazelnut Cake

By • July 6, 2014 • 4 Comments



Author Notes: I recently came across a recipe for roasted strawberries from Joy the Baker, who adapted her recipe from Super Natural Every Day. I am so thankful that these ladies introduced me to the method of roasting strawberries. I made a minor change of my own and added the strawberries to my own personal cake recipe. Enjoy it for dessert, or even for breakfast (you know you want to).The-Broken-Bread

Makes one 9-inch cake

For the roasted strawberries

  • 8 ounces fresh strawberries, hulled and halved
  • 1 tablespoon melted coconut oil
  • 2 tablespoons maple syrup
  • 1 pinch kosher salt
  1. Pre-heat oven to 375° F and set a rack in the center of the oven.
  2. Hull and slice the strawberries and place them in a small bowl. Set aside.
  3. Whisk together the coconut oil, maple syrup, and a pinch of kosher salt, and pour the mixture over the sliced strawberries. Use your hands or a spatula to coat all the strawberries.
  4. Place strawberries on a baking sheet that has been lined with parchment paper.
  5. Roast in the oven for 45 minutes, until the strawberries are soft and their juices have begun to thicken. (Joy the Baker suggests removing the strawberries if they begin to burn, but thankfully I didn’t have that problem.)
  6. Place roasted strawberries in bowl until ready to use in the cake.

For the cake

  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Zest of 1/2 lemon
  • 1/2 teaspoon kosher salt
  • 1/2 cup sugar
  • 3/4 cups Greek yogurt
  • 1 egg
  • 1 egg yolk
  • 1/2 cup grapeseed oil
  • 1 teaspoon vanilla extract
  • 1/4 to 1/3 cup chopped hazelnuts
  1. Preheat oven to 350° F. Combine all of the dry ingredients in a medium bowl and set aside.
  2. In a separate bowl, whisk together the yogurt, egg, egg yolk, oil, and vanilla until smooth.
  3. Pour the wet ingredients into the dry ingredients and mix until fully combined.
  4. Pour mixture into cake pan. Be sure to spread the mixture evenly -- the batter will be quite thick.
  5. Pour the roasted strawberries and their juices over the batter, and sprinkle with chopped hazelnuts.
  6. Bake for 28 to 33 minutes. Test for doneness by inserting a toothpick into the center of the cake. The cake will be down when the tester pulls out clean.
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about 1 month ago karolinapop3

I've subbed butter for oil many times and it usually works out fine although the texture is different (less moist and more crumbly) and I agree with the previous comment that the cake tends to be slightly over-browned. I am making this recipe as we speak (my cake is baking in the oven). Will let you all know how it goes :).

K_j___094

about 1 month ago The-Broken-Bread

Thanks Kris! Did you want to use melted butter? I would say to use another type of oil instead. Using melted butter will react differently to the flour, thus changing the flavor and texture of this cake.

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about 1 month ago Kris

Great recipe, I am going to try it out. Can I substitute butter for grapeseed oil? Why is oil used in this recipe?

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about 1 month ago eniacpx

Going with my gut, I would go with canola or some other neutral oil. Butter would likely produce an over-browned cake if it was subbed in in the same quantity. Depending on the water-content of the butter it might also affect the texture.