METHOD

1. Pre-heat oven to 180°C
2. Slice strawberries thinly lengthways, put in a bowl with 1 tbsp sugar and a pinch of salt, mix well and set aside
3. Grease a sheet pan with olive oil and line with baking paper leaving a little hanging out at the sides
4. Put strawberry jam through a sieve to remove any lumps, set aside
5. Sprinkle 2 tbsp sugar into the pan and spread out evenly, remove any excess
6. Whisk together flour, ground almonds, cornmeal, baking powder, baking soda, 1 cup sugar and salt
7. Whisk eggs, egg yolks, sour cream, lemon zest, lemon juice and vanilla in a bowl until combined
8. Add dry ingredients to the mixture and whisk until combined
9. Carefully fold in the olive oil with a spatula until all the oil is combined well into the mix
10. Scrape mixture into sheet pan and spread evenly
11. Dot jam all over the surface and then swirl around with a fork
12. Arrange half the strawberries in a flower pattern (or any desired pattern) on top of mixture and very gently press down
13. Place in the oven and bake for 10-15 minutes until strawberries have sunk half way down
14. Remove from oven and finally put top layer of strawberries in your desired pattern, sprinkle with a few tablespoons of sugar and put back in the oven
15. Bake another 30 minutes or until golden in colour, you can test if the cake is done by inserting a skewer into the centre to see if it comes out clean
16. To prepare goats cheese and fresh mint mousse whip the cream to medium stuff peaks, set aside in refrigerator 
17. Whisk goats cheese and sugar together, add lemon zest, lemon juice and finely chopped mint
18. Carefully fold whipped cream into goats cheese mixture until mixture is smooth, set aside
19. Just before serving sieve a little icing sugar on the top 
20. Serve cake at room temperature with the whipped mousse