BUT, here's a cake that delivers.
(I know, everyone says that).
One cookbook I like for GF baking is this one:
Since it's America's Test Kitchen, it can be a bit fussy, but just cut corners and do what makes sense to you. I've been making their flour mixture for a while and keeping it in the fridge. Once I sprang for the initial stock of ingredients, it's been easy (and every refill seems free -ha)
Cake: I love cake. I love almonds. I love almond cake. I love tea. I love cake with tea. And with coffee. And for breakfast, and in the afternoon, and late at night.
(upside down rabbit on the plate if you can't make out what's happening there)
This cake is a crumbly cake that's good for dipping in tea for a second, not a moist spongey kind. It's almond-y and lovely, and the perfect kind of sweet. The recipe calls for 2 T of sugar on top. I used half that much and could even skip that step all together (though I'm probably in the minority for the sugary crust it makes with the almond slices). I used meyer lemons instead of regular lemons because I had them and the citrus flavor is subtle, just a brightness.
1 1/2 c plus 1/3 c blanched sliced almonds, toasted
1 c GF flour blend
3/4 t salt
1/4 t baking powder
1/8 t baking soda (I know, 1/8 seems hardly worth it -- must do something)
1 c plus 2 T sugar
1 T plus 1/2 t grated lemon zest (I used meyer lemon)
1 t almond extract
4 T unsalted butter, melted
4 T vegetable oil (I used grapeseed)
Preheat to 300
Grease a 9" round cake pan and line bottom with parchment
1. Pulse 1 1/2 c almonds, flour, salt, baking powder, baking soda in food processor until almonds are finely ground -- 10-15 pulses. Transfer to bowl.
2. Place eggs, 1 c sugar, 1 T zest and almond extract in food processor and process for 2 minutes.
With processor still running, add melted butter and oil in steady stream until incorporated. Add almond-flour mixture and pulse until combined -- 4-5 pulses.
3. Scrape batter into pan and sprinkle with remaining 1/3 c almonds.
Using fingers combine remaining 2 T sugar (I only used 1) and 1/2 t lemon zest until fragrant. Sprinkle over cake.
4. Bake until center is set and toothpick comes out clean, 55-65 minutes (rotate pan after 40 min).
Let cook in pan for 15 minutes.
Then let cool completely on rack.