Almond Cake with Roasted Strawberries & Rhubarb on Top
Almond Cake with Roasted Strawberries & Rhubarb on Top
Desserts
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