SERVES: 8 to 10
TIME: 1 hour and 15 minutes
- 1 1/2 cups plus 1/3 cup blanched sliced almonds, toasted
- 4 1/2 ounces (1 cup) ATK Gluten Free Flour Blend
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- 1/8 teaspoon baking soda
- 4 large eggs
- 7 ounces (1 cup) plus 2 Tablespoons sugar
- 1 Tablespoon plus ½ teaspoon grated lemon zest (2 lemons)
- 1 teaspoon almond extract
- 4 Tablespoons unsalted butter, melted (use Earth Balance for dairy free)
- 4 Tablespoons vegetable oil
Flour substitution: You can substitute the ATK Gluten Free Flour blend with 4 ½ ounces (1/2 cup plus 1/3 cup) King Arthur Flour Multipurpose Flour, Gluten Free
Adjust oven rack to middle position and heat oven to 300 degrees. Grease and flour 9-inch round cake pan and line bottom with parchment paper. Pulse 1 ½ cups almonds, flour blend, salt, baking powder, and baking soda in food processor until almonds are finely ground, 10 to 15 pulses: transfer to bowl.
Place eggs, 1 cup sugar, 1 Tablespoon zest and almond extract in now-empty food processor and process for 2 minutes. With processor running, add melted butter, followed by oil, in steady stream, until incorporated. Add almond-flour mixture and pulse until fully combined, 4 to 5 pulses.
Scrape batter into prepared pan, smooth top, and sprinkle with remaining 1/3 cup almonds. Using fingers, combine remaining 2 Tablespoons sugar and remaining ½ teaspoon lemon zest into bowl until fragrant, then sprinkle over top.
Bake until center of cake is set and toothpick inserted into center comes out clean, 55 to 65 minutes, rotating pan after 40 minutes. Let cake cool in pan on wire rack for 15 minutes. Run knife around edge of cake to loosen. Remove cake from pan, discard parchment, and let cool completely on rack, about 1½ hours. Serve.
Cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days.