1-First, prepare all ingredients by mixing the dry ones together: combine 2 cups almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt, and 1/4 teaspoon cinnamon in a bowl.

2-Next, in a separate bowl, whisk the wet ingredients: beat 4 eggs, then stir in 2/3 cup maple syrup or honey, 1/4 cup olive oil, and the zest of 1 orange until well blended.

3-Then, combine the wet and dry mixtures gently to form a smooth batter, taking care not to overmix for a light texture.

4-Now, prepare the topping by tossing 1 pint thinly sliced strawberries and 1/2 pound rhubarb cut into small pieces with 1/4 cup maple syrup or honey in another bowl.

5-Pour the batter into a greased cake pan, then evenly spread the topping over the top before baking.

6-Bake in a preheated oven at 350°F for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

7-Finally, let the cake cool in the pan for about 10 minutes, then transfer to a wire rack; serve with optional whipped cream or plain Greek yogurt for extra flair.