Strawberry breakfast cake recipe

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Olive oil strawberry breakfast recipe

Preheat the oven to 350ºF, and lightly oil or spray an 8-inch spring form pan (or regular 8-inch cake pan). Line the bottom of the pan with parchment paper.
Add all ingredients for the cake except for the strawberries and raw almonds to a blender and blend until smooth.
Fold the sliced strawberries into the cake batter. Transfer the batter to the prepared pan and smooth into an even layer. Top with the raw chopped walnuts.
Bake on the center rack of the oven 45 to 55 minutes, or until the cake turns golden-brown and the center is set up. Turn off the oven and allow cake to stand in the hot oven another 10 minutes.
Allow cake to cool at least 1 hour before slicing and serving.