This beautiful cake is gluten free.
-Preheat your oven to 350 degrees.
-Butter an 8-inch round, 2-inch deep cake pan.
-Line with parchment and butter paper.
-Whisk together the following:
1½ cups of almond flour
¼ cup plus 2 TBS potato starch
1¼ tsp baking powder
¼ tsp sea salt
-Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water.
-Add 3 large eggs and whisk until foamy, about 1 minute.
-Whisk in ½ cup packed brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes.
-Remove bowl from pot and, using a mixer, whisk on high until mixture is thick and pale, 7 to 10 minutes.
-Melt ½ stick of butter.
-Grate 2 medium or 1 large zucchini (or any summer squash) and then squeeze out most of the liquid.
-With a rubber spatula, gently fold together the following:
The melted butter
The flour mixture
The grated zucchini
1 TBS vanilla
-Pour into pan and bake until cake is golden brown and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes.
-Let cake cool completely in pan on a wire rack. Invert onto a cake platter.
For the frosting:
With mixer, beat together the following:
5 TBS room-temperature butter
8 ounces cream cheese, room temperature
1 tsp vanilla
Beat until fluffy, about 3 minutes.
-Add 1/3 cup confectioners' sugar and beat until combined.
-Spread on top of cake when cake is cool.