Ingredients
Units
Scale
- 1 cup sugar
- 3/4 cup extra-virgin olive oil
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour (not almond meal)
- 1 cup coarse ground cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups whipped cream
- 2 cups sliced strawberries
Instructions
- Preheat oven to 350˚F. Grease and line an 8-inch round cake pan.
- Whisk in a large mixing bowl together the sugar, olive oil, eggs, and extracts until fluffy, about 2 minutes.
- Add the almond flour, cornmeal, baking powder, and salt. Stir until combined. Aim to not over mix, if possible.
- Transfer mixture to prepared cake pan and bake for ~45 minutes. Cover with foil if getting too brown and keep baking, possibly for 55 minutes, until a fork inserted in the center comes out clean.
- Cool the cake completely on a baking rack before removing.
- Serve top with whipped cream & sliced strawberries (the fruit of your choice and what’s in season!)
- Prep Time: 10
- Cook Time: 40
- Category: Desserts