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Almond Cake with Roasted Strawberries & Rhubarb on Top

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Description

This maple-sweetened, gluten-free almond cake topped with roasted strawberries and rhubarb is a simple springtime dessert! Recipe yields one 9-inch cake, enough for 8 slices.

Ingredient:

  • Cake
  • 2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups
  • 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
  • 1 orange, preferably organic
  • Topping
  • 1 pint (1 pound) strawberries, hulled and sliced into thin pieces
  • ½ pound (about 2 stalks) rhubarb, sliced vertically into ½-inch wide strips, then sliced crosswise into small pieces, about ¼-inch by ½-inch
  • ¼ cup maple syrup or honey