Lemon-Almond Cake with Macerated Strawberries

Ingredients

• 2 teaspoons almond extract pure
• 0.5 cup almond flour 
• 0.8 teaspoon baking soda 
• 1 cup buttermilk 
• 1 teaspoon coarse salt 
• 3 large eggs at room temperature
• 1.5 cups flour all-purpose
• 1 tablespoon granulated sugar as needed
• 1 teaspoon juice of lemon freshly squeezed (from 1 lemon)
• 1  lemon zest grated
• 8 tablespoons olive oil extra virgin extra-virgin
• 1 pint strawberries fresh hulled thinly sliced

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• wire rack
• cake form

Directions

1. Place the oven rack in the lower third of the oven. Preheat the oven to 350°F. Coat the bottom and sides of a 9 by 2-inch cake pan with softened butter. Line the bottom with a parchment round. Coat the parchment and the sides of the pan again with softened butter; set aside.
2. To make the cake: In a large bowl, whisk together the all-purpose flour, almond flour, salt, and baking soda; set aside.
3. In a medium bowl, whisk together the sugar and eggs.
4. Whisk in the buttermilk, olive oil, almond extract, and lemon zest and juice.
5. Add the buttermilk mixture to the flour mixture and whisk until the flours have been absorbed.
6. Scrape the batter into the prepared pan.
7. Place on a baking sheet and bake, rotating the sheet about two-thirds of the way through the baking time, until a tester inserted into the center of the cake comes out clean, 40 to 45 minutes.
8. Transfer to a wire rack and let cool for 10 minutes. Turn the cake out of the pan, then invert so that the rounded side is up.
9. Let cool completely.
10. To macerate the strawberries: In a small bowl, comine the sliced strawberries with the sugar and lemon juice. Chill for 2 hours, stirring every now and then. After about 1 hour, taste the berries, and if they are not sweet enough, add another teaspoon of sugar.
11. Sift the confectioner's sugar over the top of the cooled cake.
12. Cut into wedges and serve with a spoonful of the strawberries.