Ingredients
Scale
- 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
- â…” 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
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Mix dry ingredients: almond flour, baking powder, baking soda, salt, and cinnamon.
- Whisk wet ingredients: beaten eggs, maple syrup, olive oil, and orange zest.
- Fold dry mixture into wet mixture until just combined.
- Pour batter into prepared pan and bake for 25-30 minutes.
- Cool cake in the pan, then transfer to a wire rack.
- Prepare topping by roasting strawberries and rhubarb with maple syrup for 15-20 minutes.
- Once cooled, top cake with roasted fruits and any leftover syrup.
Notes
Ensure almond flour is finely ground for best texture.
Cool the cake completely before adding topping to avoid sogginess.
Feel free to use other seasonal fruits for roasting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 10
- Sodium: 250
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 6
- Cholesterol: 50