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Add strawberries, 3 tbsp sugar, lemon juice and vanilla into a bowl and mix. Leave for about an hour to macerate until syrupy.
Preheat the oven to 170°C.
In a bowl, add olive oil, caster sugar, honey and eggs, then whisk together.
Stir in the ground almonds, spelt flour, baking powder, bicarbonate of soda and salt.
Beat in the mascarpone, lemon zest, vanilla and orange blossom water.
Bake for 35 minutes in the middle of the oven. Remove when a skewer inserted comes out fairly clean.
When cake is almost cool, add egg yolk and 2 tbsp sugar to a bowl and beat together until pale and sugar has dissolved.
Add in the mascarpone and beat until combined (20 seconds).
Layer the mascarpone mixture over the cooled cake and top with macerated strawberries.
Serve straightaway or store for 2-3 days.