Ingredients:
1/4 cup Fresh Blood Orange Olive Oil or Olivum Extra Virgin Olive Oil, plus a bit more for the pan
1 pound fresh strawberries
2 tablespoons honey
2 teaspoons Vanilla & Date Balsamic Vinegar or Aged Balsamic Vinegar
1 cup almond flour
1 cup stone-ground cornmeal
1 cup old-fashioned rolled oats
1/4 cup flaxseed meal
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 large eggs
1 cup plain whole milk yogurt
1/2 cup maple syrup
1 tablespoon lemon zest
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375ºF. Brush a 9-inch round springform pan with oil, line it with parchment paper, and brush the paper with more oil. Set aside.
- Pick out 5 of the smallest berries and slice them thinly lengthwise; set aside to press into the top of the cake. Coarsely chop the remaining berries for a yield of 2 cups. Set aside.
- In a small measuring cup, whisk together the honey and balsamic vinegar; set aside.
- In a large bowl, whisk together the almond flour, cornmeal, oats, flaxseed meal, baking powder, salt, and baking soda.
- In a separate bowl, whisk together the eggs, yogurt, maple syrup, olive oil, lemon zest, and vanilla, then pour over the flour mixture. Fold with a spatula. Gently fold in the chopped berries and scrape into the pan.
- Top the loaf with the sliced berries and drizzle the balsamic mixture overtop.
- Bake until the edges are deeply browned and a toothpick placed in the center comes out clean, 55 to 60 minutes.
- Cool completely, then release the sides of the springform pan. Cut into wedges and serve.