Name: Almond Cake with Roasted Strawberries & Rhubarb on Top
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 cake
Ingredients: 2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine-grain sea salt; 1/4 teaspoon ground cinnamon; 4 eggs, beaten*; 2/3 cup maple syrup or honey; 1/4 cup extra-virgin olive oil; 1 orange, preferably organic; 1 pint (1 pound) strawberries, hulled and sliced into thin pieces; 1/2 pound (about 2 stalks) rhubarb, sliced vertically into 1/2-inch wide strips, then sliced crosswise into small pieces, about 1/4-inch by 1/2-inch; 1/4 cup maple syrup or honey