Almond Cake with Roasted Strawberries & Rhubarb on Top

Bake Almond Cake with Roasted Strawberries & Rhubarb on Top for a nutty, jammy dessert ready in about 65 minutes.

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 pan

Warm your oven to 325°F and ready a 9-inch springform pan by greasing it generously and dusting the inside with almond meal so the cake releases cleanly. Line a large rimmed baking sheet with parchment for the fruit so juices won’t stick and cleanup stays easy. This step sets the stage: the pan is your geometry, the sheet keeps the topping tidy.

Step 2: Combine the dry ingredients

In a roomy mixing bowl sift or whisk together the almond meal, baking powder, baking soda, fine sea salt and a pinch of cinnamon until they look uniformly textured — small, soft granules with a faint cinnamon haze. Keep the bowl and whisk close; you’ll use them again to show the batter’s texture.

Step 3: Mix the wet ingredients and fold into the dry

Whisk eggs, maple syrup (or honey), olive oil and bright orange zest in a separate vessel until glossy and slightly aerated. Pour the wet mixture into the dry and stir gently just until a few small clumps remain — the batter should be thick, pale gold, flecked with orange zest and still slightly lumpy so the cake bakes moist rather than rubbery.

Step 4: Pour the batter and prepare the fruit for roasting

Scrape the batter into your prepared 9-inch springform pan, smoothing the top gently with a spatula so the surface shows soft peaks and a faint sprinkle of orange zest. On the lined baking sheet toss hulled, thinly sliced strawberries and the cut rhubarb pieces with about ¼ cup maple syrup (or honey) until every piece is glossy and coated; arrange them in an even layer so they roast into jammy, tender pieces.

Step 5: Bake simultaneously and tend the fruit

Slide the cake onto the middle rack and the fruit tray onto the upper third; bake the cake until golden and the center feels set when you press it lightly (no jiggle), while checking the fruit every 15 minutes and giving it a gentle toss so it roasts evenly and becomes jammy without burning at the edges. The cake will take roughly 40–45 minutes and the fruit will concentrate into a glistening, tender compote.

Step 6: Brighten the roasted fruit and cool the cake

When the fruit is tender and jammy, remove it from the oven and squeeze the juice of half an orange over the tray while the pieces are hot, stirring to dissolve any sticky edges into the syrup. Transfer the cake to a wire rack to cool for about ten minutes so it firms up but stays warm and yielding.

Step 7: Release, top and finish

Run a knife around the springform, pop off the side, and either leave the cake on its base or transfer it gently to a round serving plate while it’s still warm. Spoon the roasted strawberries and rhubarb and all their glossy juices over the top, letting syrup trickle down the sides; the contrast of the golden crumb and jewel-toned fruit is what makes every slice sing.

Step 8: Slice and serve

Use a sharp knife to cut the cake into eight even wedges, wiping the blade between cuts if you like tidy slices. Serve each piece with a generous spoonful of the roasted fruit and an optional dollop of whipped cream or plain Greek yogurt — the creamy tang plays beautifully against the nutty cake and bright, slightly tart fruit.

Notes

• Use room temperature eggs for a smoother, more even batter
• Toss the fruit every 15 minutes to prevent burning and ensure jammy results
• Toast sliced almonds and sprinkle on top for added texture