An ultra-moist one-bowl skillet cake that takes 10-minutes to prep and tastes absolutely heavenly. Made with almond flour and extract, then topped with crunchy sliced almonds, this cake burst with natural almond flavor. An optional (but divine) topping of sweet honey roasted strawberries make this cake a celebratory treat!
Prepare the strawberries: Place a rack in the center of the oven and preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or foil. (Be sure to use a rimmed baking sheet to catch any strawberry juices.) In a medium bowl, whisk together honey, olive oil, and salt until well combined. Add strawberries to bowl, then gently toss to coat. Arrange strawberries in a single layer on the prepared baking sheet. Roast for 20-25 minutes, watching carefully towards the end—the juices will thicken and darken, but should not scorch. Gently scrape the berries and juice into a small bowl while still warm. Set aside.
Prepare the cake: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 8-inch cast-iron skillet, other heavy oven-proof skillet, a 8-inch cake round cake pan, or a 9-inch pie dish. (If using pie dish, check baking time a few minutes ahead.)
In a medium bowl, blend the granulated sugar the lemon zest together with your fingers, until the sugar is moist and scented. Whisk in the eggs one at a time until well blended. Whisk in the salt, vanilla extract, and almond extract. Sprinkle the almond flour, all-purpose flour, and baking powder over the top of the wet ingredients. Switch to a rubber spatula and fold to combine. Finally, fold in the melted butter.
Pour the batter into the prepared skillet or pan and smooth the top. Scatter the sliced almonds over the surface. Top with 1/3 of the roasted strawberries (the top should fairly well covered, but not completely). If you're using a cake or pie pan, place the pan on a baking sheet.
Bake the cake for 22 to 25 minutes, or until it is golden and lightly crisp on the outside, but the inside is still moist. Remove the pan from the oven and let cool for 5 minutes, then run a knife around the sides of the cake to loosen it. Let cool completely before slicing. Serve topped with remaining roasted strawberries.
Store leftover cake well-wrapped in the refrigerator for up to 3 days.