Strawberry Rhubarb Almond Cake
Ingredients
The cake
-
2
cups
almond flour or almond meal
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
fine-grain sea salt
-
¼
teaspoon
ground cinnamon
-
4
large
eggs, beaten
-
⅔
cup
maple syrup or honey
-
¼
cup
extra-virgin olive oil
-
1
whole
orange, preferably organic
The topping
-
1
pint
strawberries, hulled and sliced
-
½
pound
rhubarb, sliced
-
¼
cup
maple syrup or honey
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan.
- In a mixing bowl, whisk together the almond meal, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the beaten eggs, maple syrup or honey, olive oil, and orange zest.
- Combine the wet and dry ingredients, stirring until just mixed, then pour into the prepared pan.
- On a baking sheet, combine strawberries and rhubarb with maple syrup or honey, and spread evenly.
- Bake the cake and topping together for about 40 minutes, checking for doneness.
- Allow the cake to cool, then top with the roasted strawberry-rhubarb mixture and serve.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
200mg
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