Recipe for Gluten Free Almond Cake

Directions

1. 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, GF flour blend, salt, baking powder, and baking soda in the food processor until almonds are finely ground, 10 to 15 pulses: transfer to a bowl.
2. Place eggs, 1 cup sugar, 1 Tablespoon zest, and almond extract in the now-empty food processor and process for 2 minutes. With processor running, add melted butter, followed by oil, in a steady stream, until incorporated. Add almond-flour mixture and pulse until thoroughly combined, 4 to 5 pulses.
3. 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 a bowl until fragrant, then sprinkle over the top.
4. Bake until the center of cake is set, and a toothpick inserted into the center comes out clean, 55 to 65 minutes, rotating the pan after 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of cake to loosen. Remove cake from pan, discard parchment, and let cool completely on a rack, about 1½ hours. Serve.