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Strawberry breakfast cake recipe
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Olive oil strawberry breakfast recipe

Instructions:

  1. Preheat the oven to 350ºF, and lightly oil or spray an 8-inch spring form pan (or regular 8-inch cake pan). Line the bottom of the pan with parchment paper.
  2. Add all ingredients for the cake except for the strawberries and raw almonds to a blender and blend until smooth.
  3. Fold the sliced strawberries into the cake batter. Transfer the batter to the prepared pan and smooth into an even layer. Top with the raw chopped walnuts.
  4. Bake on the center rack of the oven 45 to 55 minutes, or until the cake turns golden-brown and the center is set up. Turn off the oven and allow cake to stand in the hot oven another 10 minutes.
  5. Allow cake to cool at least 1 hour before slicing and serving.

Strawberry breakfast cake

60 min
Medium

Ingredients

  • 3 eggs
  • ¼ cup Extra Virgin Olive Oil from Spain
  • ½ cup pure maple syrup
  • 1-½ teaspoons pure vanilla extract
  • 1 teaspoon lemon juice (or cider vinegar)
  • 2-½ cups almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup fresh strawberries, sliced
  • ⅔ cup raw almonds, chopped

strawberry breakfast cake ingredients

 

Nº de raciones: 8

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