Instructions

1. Preheat your oven to 325°F/163°C, and grease your springform pan on the bottom and side of the pan. I used a 9-inch springform pan.
2. In a medium bowl, you will want to whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
3. Then, in a large microwave-safe bowl, melt the butter. Whisk the sugar into the melted butter until thoroughly incorporated.
4. Whisk in the eggs.
5. Next, add in the lemon zest, vanilla extract, and almond extract. Stir until combined well.
6. Slowly add the dry ingredients into the butter mixture in several additions, being sure to incorporate all of the ingredients well between each addition.
7. Pour the Italian almond cake batter into the prepared springform pan and level off.
8. Sprinkle the coarse sugar on top of the batter, and then spread the almond slices on top of the cake.
9. Bake the cake for about 30-35 minutes in the middle position in the oven. You can check to see if the cake is done by inserting a toothpick into the center of the pan. If the toothpick comes out clean it is done. If it comes out wet, add additional baking time and test it again.
10. Let the cake cool completely before removing the almond cake from the springform pan. If it is sticking to the sides of the pan, you can use a butter knife to go around the edge of the cake to release it from the side of the pan.