Start to Finish: 1 hour
6 cups almond flour
1 cup gluten-free all-purpose flour
2 1/4 tsp. baking powder
1 1/4 tsp. baking soda
4 large eggs
2/3 cup olive oil
2/3 cup pure maple syrup
2 tbsp. grated orange zest, plus 1 1/4 cups juice (from about 4 oranges)
1 tsp. kosher salt
1 tsp. pure vanilla extract
1/4 cup white wine
2 tbsp. pure maple syrup
1 1/2 tsp. grated orange zest, plus 2 tbsp. juice
1 1/2 tsp. grated lemon zest, plus 2 tsp. juice
3 lb. fresh strawberries, hulled and halved
1/4 tsp. ground star anise
1/2 tsp. pure vanilla extract
Whipped cream or plain yogurt, for serving
1. For the cake, arrange racks in the upper and lower thirds of the oven; preheat to 350°. Grease a 9-inch springform pan; line with a round of parchment paper. In a medium bowl, whisk both flours, the baking powder, and baking soda. In a large bowl, using an electric mixer, beat the eggs until just blended. Beat in the oil, syrup, orange zest and juice, salt, and vanilla. Add the dry ingredients. Beat until just blended. Pour into the pan. Bake on the upper rack, rotating halfway through, until a tester comes out clean, about 1 hour. Let cool in the pan on a wire rack. Release the sides of the pan; invert onto the rack. Peel off the paper. Turn right-side up.
2. For the strawberries, in a 9-by-13-inch glass or ceramic baking dish, mix the wine, syrup, both zests and juices, strawberries, star anise, and vanilla. Cook on the lower rack, stirring often, until the juices coat the back of a spoon, about 45 minutes.
3. Serve the cake with the strawberries and whipped cream.