Preheat the oven to 350 degrees F. Grease
a 9-inch round cake pan
and set aside.
For the bread:
Place the strawberries
in a blender
or food processor
, and puree on high speed. In a large bowl, beat together the eggs
, sugar, and oil. Add the strawberries and whisk until well blended.
Into a separate bowl, sift
together the flour, baking soda, baking powder, cinnamon
, and salt. Fold into the strawberry
mixture, blending until moistened. Fold in the nuts, being careful not to overmix. Pour into the prepared pan and bake until a tester inserted into the middle comes out clean, about 50 minutes. Remove from the oven and transfer the pan to a wire rack. Let sit for 10 minutes, then invert onto the wire rack to cool completely.
For the compote:
Heat the butter in a large saute pan over high heat until melted and bubbly. Add the berries and saute for 2 minutes. Add the sugar and liqueur and cook until the sugar dissolves, about 2 minutes. (Be careful: The liqueur may ignite. If it does, cool the berry mixture until the flames die down.) Add the ginger
, cardamom, and orange zest
. Mix well, and cook 2 to 3 minutes longer. Let cool for about 5 minutes.
Serve over the Vanilla Bean Ice Cream.