Chocolate olive oil cake with strawberries and Greek yogurt whipped cream

Beat the room-temperature eggs, olive oil and sugar, with vanilla and a few drops of almond extract, on full speed at least five minutes until light and fluffy.

Add hot water, then the sifted powders, and mix until combined.

Fill a mold or cake ring lined with greased parchment and bake at 325F / 160C for about an hour.

Mix chopped strawberries with raspberry spread and mint or basil.

Cut the cake into 12 portions.

Make a soft vanilla flavored Greek yogurt whipped cream.

Plate each portion with the strawberries and cream and a drizzle of olive oil.