Best Paleo Almond Cake, Adapted From Cooks Illustrated Best Almond Cake

• 6.5 ounces Almond flour 1 1/2 cup
• 55 grams Arrowroot flour 1/2
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 4 l eggs
• 1/2 cup Honey
• 1 tablespoon Lemon zest
• 3/4 teaspoon Almond extract
• 5 tablespoons Ghee
• 1/3 cup Coconut oil
• 1/3 cup sliced almonds, toasted

1. Adjust oven rack to middle position and heat oven to 300 degrees. Grease 9-inch round cake pan and line with parchment paper. Toast sliced almonds; set aside. Pulse almond flour, arrowroot flour, salt, baking powder, and baking soda in food processor until almonds are well mixed, 5 to 10 pulses. Transfer almond mixture to bowl.
2. Process eggs, honey, lemon zest, and almond extract in now-empty processor until very pale yellow, about 2 minutes. With processor running, add melted ghee and coconut oil in steady stream, until incorporated. Add almond mixture and pulse to combine, 4 to 5 pulses. Transfer batter to prepared pan.
3. Sprinkle top of cake evenly with 1/3 cup almonds.
4. Bake until center of cake is set and bounces back when gently pressed and toothpick inserted in center comes out clean, 40 to 50 minutes, rotating pan gently every 20 minutes. Let cake cool in pan on wire rack for 15 minutes. Run paring knife around sides of pan. Invert cake onto wire rack, discard parchment, and reinvert cake onto second wire rack. Let cake cool, about 2 hours. (Store cake in plastic wrap at room temperature for up to 3 days.)
5. Delicious served with a little drizzle of maple syrup or maple cream.

salt, baking powder, baking soda, eggs, honey, lemon zest, almond extract, ghee, coconut oil, almonds

Taken from www.epicurious.com/recipes/member/views/best-paleo-almond-cake-adapted-from-cooks-illustrated-best-almond-cake-563fde041829d212274c978a (may not work)