Olive Oil Birdseed Cake with Strawberries
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- Unsalted butter (for pan)
- 1 cup plus 2 Tbsp. cake flour
- 1/2 teaspoon kosher salt plus more
- 1/4 teaspoon baking powder
- 2 tablespoons poppy seeds
- 2/3 cup fruity extra-virgin olive oil
- 2 1/2 teaspoons finely grated orange zest, divided
- 2 tablespoons fresh orange juice
- 2 teaspoons coriander seeds
- 3/4 cup chilled heavy cream
- 1 pint fresh strawberries, hulled, quartered
Preheat oven to 350°. Butter the bottom and sides of cake pan; line bottom with a parchment-paper round.
Sift flour, 1/2 tsp. salt, baking powder, and baking soda into a medium bowl. Stir in poppy seeds. Whisk egg and egg yolk in a large bowl to blend. Whisk in 1 cup sugar, oil, milk, 2 tsp. orange zest, and orange juice. Whisk in dry ingredients just to blend. Scrape batter into prepared cake pan; smooth top.
Bake cake until top springs back when gently pressed with your fingertips, about 20 minutes. Transfer to a wire rack and let cake cool in pan for 30 minutes. Invert cake onto rack and let cool completely. DO AHEAD: Birdseed cake can be made 3 days ahead. Store airtight at room temperature.
Toast coriander and fennel seeds in a small dry skillet over medium heat, stirring, until aromatic, about 1 minute; let cool.
Mash remaining 3 Tbsp. sugar, seeds, and a pinch of salt with a mortar and pestle until seeds are well crushed and blended with sugar. (Alternatively, place mixture in a resealable plastic freezer bag and crush with the back of a skillet or a rolling pin.) Beat cream to soft peaks in a small bowl (be sure cream is well chilled; warm cream will not beat to peaks). Fold in remaining 1/2 tsp. orange zest and seed mixture; beat cream to medium peaks.
Slice cake into wedges; place on plates. Serve with a dollop of cream and a spoonful of strawberries.