Almond Cake with Roasted Strawberries & Rhubarb on Top

Almond Cake with Roasted Strawberries & Rhubarb on Top (Nightshade-Free Recipe Analysis)

This maple-sweetened, gluten-free almond cake topped with roasted strawberries and rhubarb is a simple springtime dessert!yields one 9-inch cake, enough for 8 slices.

Full recipe at cookieandkate.com

Serving

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Compliance

Based on the Nightshade-Free way of eating preset. View more Nightshade-Free recipes.

3201g

Ingredients

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2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups

8 ounces (227g) Finely Ground Almond Meal/flour

454g

Ingredients

BLANCHED ALMONDS.

May not be a complete representation of the selected category.

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1 teaspoon baking powder

1 tsp (5g) Leavening Agents, Baking Powder, Low-sodium

10g
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1/2 teaspoon baking soda

0.5 tsp (2.3g) Leavening Agents, Baking Soda

4.6g
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1/2 teaspoon fine-grain sea salt

0.5 tsp (3g) Fine Grains Sea Salt

6g

Ingredients

SEA SALT

May not be a complete representation of the selected category.

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1/4 teaspoon ground cinnamon

0.25 tsp (0.65g) Spices, Cinnamon, Ground

1.3g
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4 eggs, beaten*

4 medium (176g) Egg, Whole, Raw, Fresh

352g
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2/3 cup maple syrup or honey

0.67 cup (213g) Syrups, Maple

427g
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1/4 cup extra-virgin olive oil

0.25 cup (54g) Oil, Olive, Salad Or Cooking

108g
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1 orange, preferably organic

1 fruit without seeds (159g) Oranges, Raw, With Peel

318g
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1 pint (1 pound) strawberries, hulled and sliced into thin pieces

1 pound (454g) Strawberries, Raw

907g
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1/2 pound (about 2 stalks) rhubarb, sliced vertically into 1/2-inch wide strips, then sliced crosswise into small pieces, about 1/4-inch by 1/2-inch

0.5 pound (227g) Rhubarb, Raw

454g
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1/4 cup maple syrup or honey

0.25 cup (80g) Syrups, Maple

160g