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Olive Oil Poppy Seed Cake with Goat Cheese Panna Cotta and Fresh Berries



1¾ cups sugar

1⅓ cups olive oil

1¼ cups milk

3 eggs

Zest of 1 orange

⅓ cup orange juice

¼ cup Cointreau

2 cups all-purpose flour

1½ teaspoons salt

½ teaspoon baking soda

½ teaspoon baking powder

½ cup poppy seeds

Panna Cotta

4 cups heavy cream

2¼ cups milk

1 cup sugar

8 sheets gelatin, bloomed in ice water

½ cup chèvre

Pinch salt

Fresh black pepper


1 pint strawberries

½ cup sugar

2 teaspoons lemon juice


  1. In bowl of stand mixer fitted with whisk attachment, whisk together first 7 ingredients.
  2. In second bowl, combine flour, salt, baking soda, baking powder, and poppy seeds. Add dry ingredients into egg mixture and whisk until smooth.
  3. Preheat oven to 350 degrees. Pour batter into 10-inch cake pan that has been sprayed and lined with parchment paper. Bake about 45 minutes, until cake tester comes out clean.
  4. Let cool in pan on rack, 30 minutes, then unmold and let cool completely.
Panna Cotta
  1. In saucepan, bring cream, milk, and sugar to boil. Remove from heat.
  2. Whisk in gelatin, chèvre, salt, and pepper. Pour into prepared molds and refrigerate until set.
  1. Slice strawberries, then toss in a bowl with sugar and lemon juice.
  2. Serve with cake and panna cotta.
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