Olive oil poppyseed loaf with citrus and strawberries

or whatever fruit you got :)

Two weeks ago, I held a bake sale in solidarity with the worldwide Bakers Against Racism initiative. All proceeds were to be donated to the Okra Project an organization which is providing meals and resources for Black Trans people who are experiencing food insecurity. Through an overwhelming and unexpected amount of support, I was able to donate $1700 which was way more than anticipated!

Below is the recipe for one of the cakes I prepared for the bake sale. I ask that if you are reading this (and definitely if you are going to make this cake) that you donate to the Okra Project or another organization that is working to empower BIPOC and LGTBQ+ voices to continue the momentum.

A note on the recipe :

Sorry it’s in grams not cups!

Any summer fruit will work here. I received a donation of plums and Tristar strawberries from Natoora so actually made this cake with both :)

I also soaked my cakes in a citrus and rose vinegar syrup (via Tart Vinegar). However! I have made this cake many times without a syrup soak and its definitely moist enough on its own. I just wanted them to stay super fresh with shipping and delivering etc. The syrup is not in the recipe but you could add your own if you want to prolong shelf life.

Cake :

• 2 whole eggs and 2 egg yolks

• 150 g granulated sugar

• zest of 1 orange

• 225 g olive oil

• 195 g AP flour

• 1 1/2 teaspoons baking powder

• 1 Tablespoon + 1 teaspoon poppyseeds

• 1/2 teaspoon cardamom

• 3/4 teaspoon kosher salt

• 2 tablespoons buttermilk

• 1 teaspoon vanilla extract

• 2 cups strawberries, halved or quartered depending on size

• 1 tablespoon raw sugar

Preheat oven to 350F and line loaf pan with parchment

In a medium bowl combine flour, baking powder, poppyseeds, cardamom and salt.

In a large bowl, combine sugar and orange zest. Using your fingers massage them together to release the oils in the orange zest. Once fragrant add the eggs and whisk until light and frothy.

Continue to whisk and pour olive oil into egg mixture in a steady stream. Ideally, you want to keep it emulsified but it it all breaks no big deal. Add buttermilk and vanilla and flour mixture all at once. Whisk until smooth but don’t overmix!

Fold in strawberries and pour batter into prepared loaf pan. Sprinkle the top with raw sugar and place in oven :)

Bake for 45-55 mins until toothpick comes out clean and its golden on top.

Let cool completely before eating. Serve on its own or with lightly sweetened whipped cream.