I’m baking a cake for my Bible study group lunch today, using olive oil, which I learned from Nigella Lawson. I’ve added pumpkin spice, nutmeg powder, yuzu juice, and sour cream to called it my creation.
“Pumpkin spice is a blend of spices like cinnamon, nutmeg, ginger, cloves, and allspice used for autumn foods, though it does not contain pumpkin. These spices offer health benefits such as reduced inflammation, improved digestion, and antioxidant support, although commercial treats may be high in sugar.”
“Nutmeg powder is a sweet, nutty spice from the seeds of the Myristica fragrans tree, offering antioxidants and aiding digestion while promoting relaxation and better sleep. It may help reduce joint swelling and soothe stomach upset, often used in warm milk to calm the body. Note: Use only a pinch or up to a quarter of a teaspoon. Large doses (over 1 to 2 teaspoons) can cause dangerous toxicity, dizziness, or rapid heart rates.“
“Extra virgin olive oil is a high-quality, minimally processed oil packed with healthy monounsaturated fats, vitamin E, and polyphenols. It can lower LDL cholesterol, raise HDL cholesterol, improve blood pressure, and reduce chronic disease risk. Additionally, it may protect against cognitive decline, support blood sugar levels, and lower type 2 diabetes risk.”
Thank you, God, for helping create a moist, spiced, healthy, and delicious cake that everyone enjoyed and took home. Let’s bake with God’s Love!!!
Ingredients
2 1/4 c plain flour
24 plum sized strawberries, (500 g), remove stems and cut to bite sized
3 large eggs
210 g sour cream
200 g castor sugar, can use superfine sugar or granulated sugar
120 ml extra-virgin olive oil
20 ml milk (OPT)
15 g butter, (OPT)
2 Tsp rose water
2 Tsp baking powder
2 Tsp pumpkin spice
1 1/2 Tsp yuzu juice
1 Tsp nutmeg powder
1 Tsp bicarb soda
1/2 Tsp nutmeg powder, sprinkles over the batter, divided
icing sugar, garnish
Method
Preheat oven 180ºC. Grease and line 23 cm round spring form pan. Set aside.
Wash and dry strawberries, remove stems, and cut to bite sized. In a deep plate, place flour, and take out 1 Tbs of flour to coat cut strawberries. Then add baking powder, bicarb soda, salt, pumpkin spice, and 1 Tsp nutmeg powder into the flour plate. Mix well.
In mixing bowl, add oil, butter, eggs, castor sugar, sour cream, milk, rose water, and yuzu juice. Beat well for 2-3 minutes.
Add in flour mixture all at once and mix well with a big metal spoon in North and South directions for 2-3 minutes; then East and West directions for 2-3 minutes until no lumps. Spoon half batter onto prepared pan, using a small food clippers, to take each coated strawberry piece and gently press into the batter. Cover the whole batter with strawberries pieces. Now sprinkles 1/4 Tsp nutmeg powder over the strawberries in the batter. Smooth the top.
Next spoon some batter over the top, using a small food clippers, to take each remaining coated strawberry piece and gently press into the batter. Cover the whole batter with strawberries pieces.
Sprinkles the remaining 1/4 Tsp nutmeg powder over the coated strawberry piece and gently press into the batter. Finish with the remaining batter on top. Smooth the top.
Bake for 50 minutes or until skewer out clean. If needed more time put another 5-7 minutes, cover with foil or cover with a bigger metal bowl to prevent browning too quickly. Check again with a skewer if clean, switched off oven. Leave cake in for 30 minutes.
After time out, bring out carefully with mittens. Place on a rack to cool for 30 minutes. Then transfer to a plate of a plate mate to cool completely before dusting icing sugar. Enjoy with a cup of coffee, tea or dessert wine!!!
Note: Take 1 Tbs of flour from the amount measured flour to coat the cut pieces of strawberries, toss to coat well. I followed the recipe I browsed that use 2 1/4 cups of plain flour. Depending on your measurement standard, 2 1/4 cups of all-purpose flour equals 270 grams (standard US/global baking), 281 grams (Gold Medal standard), or 338 grams (Australian standard).
https://helenscchin.com/2026/08/12/spiced-strawberry-olive-oil-cake/
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