Almond Bundt Cake With Fresh Strawberries

Ground almonds and buttermilk keep this cake moist and tender for days - it's actually better made a day ahead so the flavors have a chance to develop.

2 tablespoons almonds, sliced (1/4 ounce)
1 3/4 cups all-purpose flour
1 cup whole almonds (5 ounces)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/4 cup olive oil
1 1/4 cups sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 teaspoon pure almond extract
1 cup buttermilk
4 cups strawberries, halved
4 teaspoons sugar
confectioners' sugar for dusting
whipped cream for garnish, optional

Preheat oven to 350 degrees.  Coat 10-inch (12 cup) Bundt pan with cooking spray formulated with flour for baking.  Sprinkle sliced almonds over bottom of pan.
Pulse flour, whole almonds, baking powder, baking soda, and salt in food processor or blender until almonds are finely ground.
Beat butter in large bowl with electric mixer 3-4 minutes, or until creamy.  Beat in oil.  Gradually add sugar, and beat 4-5 minutes, or until light and fluffy.  Beat in eggs one at a  time.  Add vanilla and almond extracts, and beat until blended.
Alternately fold flour mixture and buttermilk into mixture with spatula, making 3 additions of dry ingredients and 2 additions of liquid.  Spread batter in prepared pan, and bake 35 to 40 minutes, or until top springs back when touched and toothpick inserted in center comes out clean.  Cool on wire rack 5 minutes.  Unmold onto rack, and cool completely.
Toss strawberries with sugar in a medium bowl.  Chill 1 hour to let strawberries release their juices.  Serve cake dusted with confectioners' sugar and topped with strawberries and whipped cream, if desired.

Serves 16

* Vegetarian Times May 2008