Ground blanched almonds blend with eggs, maple syrup, and almond extract into a smooth batter, baked in a springform pan until firm and browned, then paired with strawberries, kiwis, and oranges.
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Oil and flour 8 1/2 inch spring form pan.
Powder almonds in food processor. Add eggs, 1/2 cup maple syrup, and almond extract. Process until smooth. Pour batter into pan.
at 350°F for 20 minutes . Top should be firm to touch and brown. Do not remove cake from pan.
In one-quart saucepan, soften agar flakes in water for 10 minutes . Cook covered, stirring often until agar is dissolved.
In separate pot, combine strawberries with 1/4 cup maple syrup and cook over medium flame, covered, until soft. Puree in blender, and put through sieve to remove seeds.
Add strawberry puree to agar mixture, stirring well. Add dissolved kuzu to pot stirring constantly until thick and clear and mixture comes to .
Adjust sweetness with remaining maple syrup, if desired.
Let strawberry mixture cool slightly. Pour over cake before removing sides of spring-form pan.
Let mixture set, then remove sides of spring-form pan.
Garnish with kiwis and oranges and serve.
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