Almond Cake with Roasted Strawberries & Rhubarb on Top

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Ingredients

2 ½ cups (225 grams) fine blanched almond flour, spooned and leveled
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine salt
¼ teaspoon ground cinnamon
4 eggs, beaten
⅔ cup maple syrup or honey
¼ cup extra-virgin olive oil
1 orange, zested, preferably organic
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
Optional, for serving: Whipped cream or plain Greek yogurt

As published by Cookie and Kate.

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