A delightful lemon almond cake made with almond flour and olive oil, topped with fresh whipped cream and strawberry jam, and garnished with fresh strawberries, chamomile flowers, and thyme. This light, refreshing cake is perfect for a summer treat.
1. Preheat the oven to 350°F (175°C).
2. Zest the lemon and mix it with olive oil, almond flour, and a pinch of salt to make the cake batter.
3. Pour the batter into a greased cake pan and bake for 25-30 minutes or until golden brown.
4. Let the cake cool completely after baking.
5. Spread fresh whipped cream evenly over the cooled cake.
6. Add a layer of strawberry jam on top of the whipped cream.
7. Garnish with fresh strawberries and a sprinkling of chamomile flowers and thyme.
8. Serve the cake chilled or at room temperature.
