Almond Cake with Roasted Strawberries and Rhubarb

Name: Almond Cake with Roasted Strawberries and Rhubarb
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups (8 ounces) almond flour or almond meal, firmly packed; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon fine-grain sea salt; ¼ teaspoon ground cinnamon; 4 eggs, beaten; ⅔ cup maple syrup or honey; ¼ cup extra-virgin olive oil; Zest of 1 orange, preferably organic; 1 pint (1 pound) strawberries, hulled and sliced thin; ½ pound (about 2 stalks) rhubarb, sliced vertically into ½-inch strips and then crosswise into small pieces; ¼ cup maple syrup or honey

Recipe By:

jesseca

Posted:

March 20, 2025

Updated:

March 20, 2025

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Almond Cake with Roasted Strawberries and Rhubarb is a charming dessert that combines the earthiness of almond flour with the sweet allure of roasted strawberries and tangy rhubarb. Imagine a tender, moist cake infused with the warmth of spices, topped with gorgeous, caramelized fruits that hold their juices beautifully. It’s the kind of dessert that makes your kitchen smell divine and your heart feel warm. Perfect for sharing with loved ones, this cake is not just pleasing to the eye but also to the palate. Whether you’re hosting a casual brunch or a festive gathering, this vibrant dessert rises to the occasion. So, roll up your sleeves and let’s embark on a delicious journey together.

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Why This Recipe Works

Almond flour not only provides a moist and tender crumb but also imparts a rich, nutty flavor that pairs beautifully with the sweetness of strawberries and the tartness of rhubarb. This combination creates a symphony of textures and tastes that elevates an ordinary cake into something extraordinary. Using wholesome ingredients like maple syrup instead of refined sugar adds depth and natural sweetness. Each bite becomes delightful, making it hard to resist going back for more.

Why You’ll Love This Almond Cake with Roasted Strawberries and Rhubarb

This Almond Cake with Roasted Strawberries and Rhubarb is perfect for any occasion. It suits a casual weekend brunch or a festive gathering. This cake is not just a treat for the palate but also a feast for the eyes. The vibrant colors of the roasted fruits contrast brilliantly with the light golden-brown cake, making it as stunning as it is delicious. Plus, the ease of preparation means you’ll spend less time in the kitchen and more time enjoying the company of loved ones. It’s a win-win.

Ingredients

For the Almond Cake

2 cups (8 ounces) almond flour or almond meal, firmly packed
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine-grain sea salt
¼ teaspoon ground cinnamon
4 eggs, beaten
⅔ cup maple syrup or honey
¼ cup extra-virgin olive oil
Zest of 1 orange, preferably organic

For the Topping

1 pint (1 pound) strawberries, hulled and sliced thin
½ pound (about 2 stalks) rhubarb, sliced vertically into ½-inch strips and then crosswise into small pieces
¼ cup maple syrup or honey

Preparation Steps

Preheat Your Oven

Begin by preheating your oven to 350°F (175°C). While that’s warming up, prepare a round 9-inch cake pan. Grease it with a bit of olive oil and line the bottom with parchment paper. This will ensure your cake comes out easily.

Mix Dry Ingredients

In a mixing bowl, combine 2 cups of almond flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of fine-grain sea salt, and ¼ teaspoon of ground cinnamon. Whisk these until they blend well, then set the mixture aside.

Combine Wet Ingredients

In another bowl, whisk together your 4 beaten eggs, ⅔ cup of maple syrup (or honey), ¼ cup of extra-virgin olive oil, and the zest of 1 orange until the mixture is smooth. This will add a lovely citrusy aroma to your cake.

Combine Dry and Wet Mixtures

Now, gradually fold the dry ingredients into the wet mixture. Mix gently until just combined; try to resist overmixing. A few lumps are okay!

Bake the Almond Cake

Pour the batter into your prepared cake pan and smooth the surface with a spatula. Bake for 25-30 minutes, or until you can insert a toothpick into the center, and it comes out clean. Once done, let the cake cool in the pan for around 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Roasted Topping

While your cake is cooling, it’s time to prepare the roasted strawberries and rhubarb. Spread the sliced strawberries and rhubarb on a baking tray. Drizzle them with ¼ cup of maple syrup (or honey) and toss everything together to combine.

Roast the Fruits

Roast those delicious fruit toppings in the preheated oven for 15-20 minutes. You’ll want to stir halfway through to ensure even cooking. When they’re softened and caramelized, allow them to cool slightly before serving. This will enhance the flavors even more!

Assemble and Serve

Once your almond cake is completely cooled, place it on a serving platter. Top generously with the roasted strawberries and rhubarb, drizzling any leftover syrup on top for added goodness. Oh, it looks amazing!

Serving Suggestions

To elevate this Almond Cake with Roasted Strawberries and Rhubarb experience, try pairing it with a dollop of whipped cream or a scoop of vanilla ice cream. It adds an irresistible touch! This cake is also delightful alongside a cup of herbal tea or a glass of sparkling wine. Imagine enjoying it on a sunny afternoon with friends—pure bliss!

Tips for Success

Make sure the almond flour is finely ground. This improves the cake’s texture.
Allow the cake to cool completely before topping it to prevent sogginess. It makes a big difference!
Feel free to experiment with different fruits for roasting, such as peaches or blueberries. Get creative based on what’s in season!

Variations

You can substitute half the almond flour with coconut flour for a different flavor profile.
For a more intense almond flavor, add a teaspoon of almond extract to the batter.
If you want a gluten-free version, be sure all ingredients are certified gluten-free—simple to do!

Storage Tips

Store any leftover cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week or freeze slices individually for up to a month. It’s great to have a slice ready when cravings hit!

FAQs

Can I use other types of flour?
Yes, you can swap it for gluten-free all-purpose flour, but keep in mind it will change the texture.

How can I make this dairy-free?
No need to worry, this recipe is already dairy-free, thanks to olive oil instead of butter.

What can I serve with this cake?
It pairs beautifully with whipped cream, yogurt, or vanilla ice cream—you can’t go wrong!

Is rhubarb necessary for the topping?
While rhubarb adds great tartness, feel free to replace it with other fruits if you prefer.

Can I make this cake ahead of time?
Absolutely! It stores well and can be made a day or two in advance.

This Almond Cake with Roasted Strawberries and Rhubarb is a delightful treat that celebrates the natural sweetness of fruit balanced by the nutty flavors of almond. Each bite reflects a celebration of flavors and creativity, making it a showstopper dessert for any gathering. Enjoy this sweet escape into the delightful world of baking!

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Almond Cake with Roasted Strawberries and Rhubarb

Why This Recipe Works

Why You’ll Love This Almond Cake with Roasted Strawberries and Rhubarb