Prepare the cast-iron skillet by brushing generously with coconut oil. Set aside.
Wash, hull and halve the berries, and dry with sheets of paper towel. Combine with the orange juice in a small bowl and set aside to macerate.
In a medium bowl, whisk together the sugar, orange zest and eggs using a hand whisk.
Add the salt, vanilla and almond extracts and continue to whisk until combined.
In a separate bowl, sift together the almond flour, gluten-free flour, and baking powder.
Use a spatula to fold the flour mixture into the egg mixture, then
fold in the coconut oil.
Pour the batter into the prepared skillet and use an offset spatula to spread the batter in the pan. Sprinkle the sliced almonds over the surface, then top with half the macerated strawberries.
Bake on centre rack for 25 to 28 minutes, or until the outer edges appear a light, golden colour. Remove from the oven and allow to cool completely on a cooling rack.
Serve with the remaining macerated strawberries, or fresh berries and a dollop of freshly whipped cream.
Notes
Tools & Equipment: cast iron skillet food processorSweet Tip: Macerating is similar to marinating, only with fruits and is achieved by adding a little sugar or flavoured liquid (such as liquor, or in this case, juice). For a juicier, more flavourful result, allow to macerate for a longer period.(adapted from The Law Student's Wife)