Best Almond Cake

Name: Best Almond Cake
Yield: Serves 8 to 10
Ingredients: 1 1/2 cups (5 1/4 ounces/149 grams) plus 1/3 cup blanched, sliced almonds, toasted; 3/4 cup (3 3/4 ounces/106 grams), all-purpose flour; 3/4 teaspoon, salt; 1/4 teaspoon, baking powder; 1/8 teaspoon, baking soda; 4 , large eggs; 1 1/4 cups (8 3/4 ounces/248 grams) plus 2 tablespoons, sugar; 1 tablespoon plus 1/2 teaspoon, grated lemon zest (2 lemons); 3/4 teaspoon, almond extract; 5 tablespoons, unsalted butter, melted; 1/3 cup, vegetable oil

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By Sarah Mullins ･ Appears in Cook's Illustrated January/February 2014, America's Test Kitchen TV

To perfect this elegant European dessert, we deepened its flavor and lightened its texture—and did it all in a food processor.

SERVES 8 to 10

TIME 1¾ hours, plus 2 hours cooling

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