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.