Strawberry Olive Oil Cake

Topping

• 400 g fresh strawberries, hulled, sliced vertically (2 mm)
• 100 g light brown sugar
• 120 g balsamic vinegar, white or golden
• 20 g olive oil
• 10 g honey

Batter

• 225 g caster sugar
• 120 g buttermilk
• 60 g balsamic vinegar, white
• 3 medium eggs
• 220 g plain flour
• 1 ½ tsp baking powder
• ½ tsp fine sea salt
• 120 g olive oil