Almond Cake with Roasted Strawberries & Rhubarb on Top

Bake Almond Cake with Roasted Strawberries & Rhubarb on Top for a tender almond crumb topped with jammy roasted fruit. Try it warm.

Ingredients

• 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, zested, preferably organic
• 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
• Optional, for serving: Whipped cream or plain Greek yogurt

Instructions

Step 1: Preheat and Prepare the Pans and Sheet

Warm the oven to 325°F and position racks as directed. Generously grease a 9-inch springform pan and dust the base and side with extra almond meal to prevent sticking. Line a large, rimmed baking sheet with parchment paper so the fruit can roast cleanly and release its juices without sticking. Take a moment to have your small bowls and jars ready—this step is all about getting the equipment and the vessel prepared so the rest flows easily.

Step 2: Whisk Together the Dry Ingredients

In a large mixing bowl, whisk the almond meal, baking powder, baking soda, fine sea salt and a pinch of ground cinnamon until evenly distributed and aerated. Break up any clumps with the whisk so the almond texture becomes uniformly grainy and light; this dry mix is the structural base of the cake and should look evenly speckled and powdery.

Step 3: Combine the Wet Ingredients and Fold into the Dry

In a separate bowl, combine the beaten eggs with maple syrup (or honey), extra-virgin olive oil and the bright orange zest; whisk until the mixture is glossy and slightly thickened. Pour the wet into the dry and stir gently—just until the mixture comes together, leaving a few small lumps. Scrape the batter into the prepared 9-inch springform pan and smooth the top gently with a spatula; the batter should be pale almond in color with visible flecks of orange zest and a satin sheen from the oil.

Step 4: Toss the Strawberries and Rhubarb and Arrange for Roasting

On the prepared parchment-lined baking sheet, combine hulled, thinly sliced strawberries and vertically-sliced rhubarb pieces. Drizzle with the 1/4 cup maple syrup (or honey) which should be presented in a small jar or bowl while you mix—toss until the fruit is evenly coated and glistening. Spread the fruit into an even layer on the sheet so it will roast into jammy, slightly caramelized pieces with glossy juices.

Step 5: Bake, Monitor, and Flavor the Roasted Fruit

Place the filled springform pan (cake) on the middle rack and the fruit tray on the upper third rack and bake. Bake the cake until golden at the edges and firm to the touch; toss the fruit every ~15 minutes so it roasts evenly and becomes tender and jammy without burning. When the fruit is done and still hot, squeeze the juice of half an orange over it and stir to blend bright citrus with the syrupy juices—this adds a fresh lift to the roasted mixture. Let the cake cool on a wire rack until it's safe to release.

Step 6: Release, Top, Slice, and Serve

After the cake has cooled for a short time and you’ve popped off the side of the springform (or left the cake resting on its round base), spoon the warm roasted strawberry–rhubarb and all its glossy juices over the cake in a generous mound. Use a sharp knife to slice into eight wedges, pulling one slice forward slightly to show the dense, moist crumb and the syrupy topping. Serve each slice with an optional dollop of whipped cream or plain Greek yogurt for a cool, creamy contrast.

Notes

• Use room-temperature eggs for better texture
• Dust the springform with almond meal to prevent sticking
• Toss fruit every 10 to 15 minutes while roasting for even caramelization
• Store cake and topping separately if you prefer a less soggy cake