Almond Cake with Roasted Strawberries & Rhubarb on Top

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

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