Basil Olive Oil Cake with Strawberry Glaze

Preheat oven to 325ºF. Spray bundt pan and dust lightly with flour, or spray with baking spray.

Place sugar, eggs, yolks and kosher salt in the bowl of a stand mixer. Using the whip attachment, whip on the highest setting until pale and fluffy.

While mixer is going, slowly drizzle in olive oil. Don’t rush, keep a slow, steady drizzle until it’s all incorporated, then turn off mixer and remove bowl.

Flour and baking oowder should be incorporated by folding in 3 additions. First sprinkle 1 cup flour and 1 teaspoon baking powder over the surface of batter, then gently fold in with a rubber spatula. Repeat with another 1 cup flour and 1 teaspoon baking powder. Lastly, fold in remaining flour and baking powder.

Sprinkle fresh basil over batter, being careful to break up the pieces of basil so it isn’t all clumped in one place. Fold in gently.

Pour batter into prepared bundt pan. Spread out evenly. Bake at 325ºF for 50–60 minutes until a cake tester comes out clean.

Allow cake to cool in pan for 5–10 minutes. Flip pan over on a cooling rack. Allow cake to cool fully on the cooling rack.

Once cake is cooled, prepare glaze. Place powdered sugar, powdered freeze-dried strawberry (feeze-dried strawberries can be pulsed in a food processor to create a powder), and non-dairy milk in a small mixing bowl and whisk thoroughly. The glaze will be very thick. Glaze should slowly run off the whisk when lifted. If it stays stuck in the whisk, add 1 more teaspoon nondairy milk and whisk it in.

Allow glaze to sit for 5 minutes. This lets the strawberries rehydrate a bit in the liquid. After 5 minutes, whisk glaze briefly.

Evenly spread glaze over the top of the bundt cake. The glaze will not immediately run down the sides. Allow cake to sit for 5–10 minutes for the glaze to slowly run down and then set.

Serve at room temperature. This cake can be frozen and allowed to come to room temperature on the counter before serving. Cake lasts for 5–7 days in the refrigerator.