Ingredients
- 1 ½ cup plus 1/3 cup blanched sliced almonds, toasted
- 1 cup gluten-free flour blend
- ¾ teaspoon salt
- ¼ teaspoon baking powder
- 1/8 teaspoon baking soda
- 4 eggs
- 1 cup plus 2 tablespoons sugar
- 1 tablespoon plus ½ teaspoon grated lemon zest
- 1 teaspoon almond extract
- 4 tablespoons unsalted butter, melted
- 4 tablespoons vegetable oil
Instructions
1. Preheat oven to 350°F. Grease and flour 9-inch round cake pan (or cupcake tins) and line bottom with parchment. 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.
2. Place eggs, 1 cup of sugar, 1 tablespoon of zest and almond extract in 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 fully combined, 4 to 5 pulses.
3. Scrape batter into prepared pan(s), smooth top, and sprinkle with remaining 1/3 cup almonds. Using fingers, combine remaining 2 tablespoons sugar and remaining ½ teaspoon lemon zest in bowl until fragrant, then sprinkle over top.
4. Bake on center rack until center of cake is set and toothpick inserted into center comes out clean — 55-65 minutes (less for cupcakes) — rotating pan after 40 mins. Let cake cool in pan on wire rack for 15 minutes. Run knife around edge of cake to loosen. Remove cake from pan, remove parchment and allow to cool completely on rack, about 1.5 hours. Serve. Cake can be wrapped tightly in plastic wrap and stored at room temperature for 2 days.
Recipe adapted from How Can It Be Gluten-Free Cookbook by America's Test Kitchen.