Ingredients
2cupsalmond flour
1tsp.baking powder
½ tsp.baking soda
½ tsp.sea saltfine-grain
¼ tsp.ground cinnamon
4eggsbeaten
⅔ cupmaple syrupor honey
¼ cupextra-virgin olive oil
1orange
2cupsstrawberrieshulled and sliced into thin pieces
½ lb.rhubarb
¼ cupmaple syrup
Preparation
Preheat the oven to 325 degrees F with a rack in the middle and a rack in the upper third of the oven. Grease a round 9-inch springform pan or cake pan and dust with almond flour.
Line a large, rimmed baking sheet with parchment paper for easy clean-up.
In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, salt and cinnamon.
In another bowl, combine the beaten eggs, maple syrup or honey, olive oil, and the zest of your orange. Use a whisk to mix well.
Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then pour the mixture into your prepared 9-inch pan.
Combine the strawberries and rhubarb on your prepared baking sheet. Drizzle with honey and mix well. Arrange the mixture in an even layer on the sheet.
Place the cake on the middle rack and the strawberry-rhubarb mixture on the upper rack. Bake for about 40 minutes, until the cake is golden brown and the center is firm to the touch.
Toss the strawberry-rhubarb mixture every 15 minutes or so, and keep an eye on it in the last 10 minutes of baking.
Place the cake on a wire rack to cool. Slice the orange in half and squeeze the juice of half the orange over the strawberry-rhubarb mixture. Stir to combine.
Once the cake has cooled for ten minutes, you can release it from the springform pan by popping off the side piece.
Use a large spoon to top the cake with the roasted strawberry-rhubarb mixture and all of its juices.
Slice and serve.
