Savory garlic and basil olive oil cake with tomato confit and burrata

Recipes
Written By Kate Martindale
Savory garlic and olive oil cake with tomato confit and burrata

Ingredients

Garlic & Basil Olive Oil Cake

  • 8 - 10 basil leaves, finely chopped

  • 3 large eggs

  • 1 cup granulated sugar

  • 1 1/4 cup garlic or herb infused quality olive oil

  • Zest of two lemons

  • 2 cups flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 1/4 cup whole milk

  • Pinch of salt

Tomato Confit & Burrata

  • 2 pints of small tomatoes 

  • 5-6 cloves of garlic

  • 1 1/2 - 2 cups extra virgin olive oil 

  • Salt, to taste

  • Pepper, to taste

  • Fresh basil (or any other herbs you prefer)

  • Fresh burrata

Garlic & Basil Olive Oil Cake

  1. Preheat oven to 350 degrees. In a medium bowl, whisk together eggs and sugar until light and pale in color. Add olive oil and finely chopped basil. Whisk until fully incorporated.

  2. Zest two lemons and add to the egg mixture.

  3. Sift together flour, baking powder, baking soda, and salt.

  4. Starting with dry ingredients, incorporate a small amount into the egg mixture, alternating with the milk and ending in the dry ingredients.

  5. Grease a 9-10 inch cake pan with cooking spray and add mixture to the pan.

  6. Bake for 40-45 minutes until a knife inserted in the center comes out clean.

Tomato Confit

  1. Preheat oven to 375 degrees. Wash and dry the tomatoes thoroughly. 

  2. In an oven-safe medium baking dish, add the tomatoes along with the garlic. Cover completely with olive oil to the top of the tomatoes.

  3. Add salt and pepper to taste and bake for 30-35 minutes until the tomatoes burst and get soft.

  4. Tear the basil leaves into pieces and place on top of the warm tomatoes. Once the leaves get soft, gently mix into the tomato mixture. 

  5. Set aside in a bowl to drape onto the olive oil cake.

Note: It can be stored in an airtight container for up to one week, or frozen. 

To assemble: 

Cut the olive oil cake into triangles or squares, and place in a shallow bowl.

Break the burrata balls in half and place one half per serving.

Take the tomato confit and drizzle over the cake and burrata, using plenty of olive oil. 

You can also reverse this if you prefer and do tomato confit first, then burrata. This way keeps the warm food on top of warm and then the cold cheese last.

Finally, top it all with fresh basil leaves and add a little Maldon salt and pepper.

Enjoy!

Kate Martindale