Ingredients
2cupsalmond mealor 8 oz almond flour, firmly packed, plus extra for dusting
1tspbaking powder
½tspbaking soda
½tspfine sea salt
¼tspground cinnamon
4eggs
⅔cupmaple syrupor honey
¼cupextra-virgin olive oil
1½tsplemon zestgrated, from 2 medium lemons, preferably organic, plus more for garnish
2tbsplemon juice
1tbspmaple syrupor honey
1cupplain Greek yogurt or whipped cream
½lbripe strawberriesthinly sliced
1cupfresh blueberries
Preparation
Preheat the oven to 325 degrees F.
Generously grease a 9-inch spring form pan and dust it with almond meal to prevent sticking.
In a large bowl, combine 2 cups of the almond meal, the baking powder, baking soda, salt, and cinnamon. Whisk to blend.
Crack the eggs into a medium bowl and beat with a whisk until the yolks and egg whites have blended together.
Add the maple syrup, olive oil, and lemon zest and whisk to blend.
Pour the wet ingredients into the almond meal mixture and stir until there are just a few clumps remaining.
Scrape the batter into the prepared pan, then bake for 40 to 45 minutes, or until the cake is golden brown and the center is firm to the touch.
In a small bowl, whisk together the lemon juice and 1 tablespoon maple syrup until blended.
Place the cake with the pan on a cooling rack.
While the cake is warm, use a pastry brush to brush the glaze over the top of the cake.
Let the cake cool for at least 30 minutes.
Carefully remove the outer piece from the spring form pan.
Spread yogurt evenly on top, then place strawberries and blueberries on top.
Sprinkle with some additional lemon zest, then slice the cake with a sharp knife.
Serve, and enjoy!
