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1
Pre-heat oven to 375u00b0 F and set a rack in the center of the oven.
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2
Hull and slice the strawberries and place them in a small bowl. Set aside.
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3
Whisk together the coconut oil, maple syrup, and a pinch of kosher salt, and pour the mixture over the sliced strawberries. Use your hands or a spatula to coat all the strawberries.
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4
Place strawberries on a baking sheet that has been lined with parchment paper.
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5
Roast in the oven for 45 minutes, until the strawberries are soft and their juices have begun to thicken. (Joy the Baker suggests removing the strawberries if they begin to burn, but thankfully I didn't have that problem.)
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6
Place roasted strawberries in bowl until ready to use in the cake.
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7
Preheat oven to 350u00b0 F. Combine all of the dry ingredients in a medium bowl and set aside.
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8
In a separate bowl, whisk together the yogurt, egg, egg yolk, oil, and vanilla until smooth.
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9
Pour the wet ingredients into the dry ingredients and mix until fully combined.
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10
Pour mixture into cake pan. Be sure to spread the mixture evenly -- the batter will be quite thick.
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11
Pour the roasted strawberries and their juices over the batter, and sprinkle with chopped hazelnuts.
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12
Bake for 28 to 33 minutes. Test for doneness by inserting a toothpick into the center of the cake. The cake will be down when the tester pulls out clean.
