Cake – 2 cups firmly packed almond meal or almond flour (8 ounces), plus extra for dusting the pan – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon fine sea salt – ¼ teaspoon ground cinnamon – 4 egg – ⅔ cup maple syrup or honey – ¼ cup extra-virgin olive oil – 1 ½ teaspoons grated lemon zest (from 2 medium lemons, preferably organic), plus more for garnish Glaze and topping – 2 tablespoons lemon juice – 1 tablespoon maple syrup or honey – 1 cup plain Greek yogurt or whipped cream – ½ pound ripe strawberries, thinly sliced – 1 cup fresh blueberries (6 ounces)
Preheat oven to 325°F. Grease a 9" springform pan* and dust with almond meal to prevent sticking. To make the cake, mix 2 cups almond meal, baking powder, baking soda, salt, and cinnamon in a large bowl.
Blend with whisk. Crack the eggs into a medium bowl and whisk the yolks and whites until blended. Whisk in maple syrup, olive oil, and lemon zest.
Pour the wet ingredients into the almond meal mixture and stir until few clumps remain. Scrape runny batter into prepared pan. The cake should be golden brown and firm in the centre after 40–45 minutes.
Pour the wet ingredients into the almond meal mixture and stir until few clumps remain. Scrape runny batter into prepared pan. The cake should be golden brown and firm in the centre after 40–45 minutes.
Blend lemon juice and 1 tablespoon maple syrup in a small bowl to make the glaze. If using honey, warm the bowl on the stove or in the microwave until you can mix it.
Cool the cake and pan on a rack. Use a pastry brush to glaze the warm cake. It should absorb fast. Let the cake cool 30 minutes. Carefully remove your springform pan's case.
Spread yoghurt and add strawberries and blueberries.Serve with more lemon zest and a sharp knife-sliced cake! Cover the remaining cake for 4 days in the fridge.