Ginger Rhubarb Olive Oil Cake

1: Preheat oven to 350°F. Grease a 9-inch cake or springform pan with extra virgin olive oil. Line the bottom of the pan with parchment paper.

2: Sift flour (not including the 1 tbsp), almond flour, salt, baking soda, baking powder, and ginger into a large mixing bowl and whisk.

3: In a separate bowl, mix eggs, olive oil, almond milk, and sugar until combined.

4: Pour the wet ingredients into the dry and mix until just combined, do not over mix.

5: In a small bowl add the 1 tbsp of flour to the chopped rhubarb and toss until coated.

6: Add rhubarb to the batter and fold until just incorporated.

7: Pour the batter into the prepared pan. Bake for 60-65 minutes until a toothpick inserted in the center comes out clean.

8: Remove cake and allow it to cool in the pan for 30 minutes before inverting on a wire rack to cool completely (approx 2 hours).

9: Prepare strawberry, rhubarb, ginger jam: add all ingredients to a saucepan over medium-high heat. Mix and bring to a boil.

10: Reduce heat and simmer for 30-45 minutes until thick. Remove from heat and allow to cool completely before refrigerating.

11: For glaze: add jam to a blender and puree until smooth. Add puree and remaining ingredients to a bowl and whisk until smooth, adding more almond milk until desired consistency is reached.

12: Glaze and garnish as desired once cooled, serve immediately.