Preheat oven to 180C. Grease an 8-hole (1/2-cup/125ml) loaf pan tray. Line bases of pan holes with strips of baking paper, extending the paper 3cm.
Blend Natvia in a high-speed blender until the consistency of icing sugar.
Process almonds and 2 teaspoons of flour until finally ground.
Beat egs, powdered Natvia and rind in a small bowl with an electric mixer on medium speed for 10 minutes or until thick and creamy. Reduce speed to low; gradually beat in oil and juice until just combined. Stir in almond mixture, then sifted remaining flour, baking powder and soda; return any husks to bowl. Spoon mixture into pan holes.
Bake cake for 25 minutes or until a skewer inserted in the centre comes out clean. Stand cakes in pan for 5 minutes before transferring to a wire rack.
Meanwhile, make roasted strawberries*.
Serve cakes warn with roasted strawberries, drizzles with any cooking syrup, and dollops of Greek-style yoghurt, if you like.
*Roasted Strawberries: Combine ingredients in a medium ovenproof dish. Roast, uncovered, for 10 minutes or until softened. Stir gently, then stand for 5 minutes.