Tassel Ridge® Very Almond Cake

With oven rack in middle position, preheat oven to 300°F. Grease 9-inch round cake pan and line with parchment paper. Pulse 1½ cups almonds, flour, salt, baking powder, and baking soda in food processor until almonds are finely ground, 5 to 10 pulses. Pour into bowl. Combine eggs, 1¼ cups sugar, 1 tablespoon lemon zest, and almond extract in food processor. Process until very pale yellow, about 2 minutes.  With processor running, add melted butter and oil in steady stream, until incorporated. Return almond mixture to processor. Pulse to combine, 4 to 5 pulses. Pour batter into cake pan. Combine, using your fingers, remaining 2 tablespoons sugar and remaining ½ teaspoon lemon zest in small bowl for 5 to 10 seconds, or until fragrant. Sprinkle remaining ⅓ cup almonds evenly over top of cake. Sprinkle sugar-zest mixture over almonds. Bake 55 to 65 minutes, rotating pan after 40 minutes, until center of cake is set and bounces back when gently pressed and toothpick inserted in center comes out clean. Cool cake in pan, on wire rack, for 15 minutes. Run paring knife around sides of pan. Invert cake onto greased wire rack. Discard parchment. Reinvert cake onto second wire rack. Cool about 2 hours. Cut into wedges to serve. Serves 8–10. (Cake can be stored in plastic wrap at room temperature for up to 3 days).