Heat oven to 300 degrees. Grease 9-inch round cake pan and line with parchment paper. Pulse 1 1/2 cups almonds, flour, salt, baking powder, and baking soda in food processor until almonds are finely ground, 5 to 10 pulses. Transfer almond mixture to bowl.

Process eggs, 1 1/4 cups sugar, 1 tablespoon lemon zest, and almond extract in now-empty processor until very pale yellow, about 2 minutes. With processor running, add melted butter and oil in steady stream, until incorporated. Add almond mixture and pulse to combine, 4 to 5 pulses. Transfer batter to prepared pan.

TOPPING: Sprinkle top of cake evenly with remaining 1/3 cup almonds. Combine remaining 2 tablespoons sugar and remaining 1 teaspoon orange zest in small bowl until fragrant. Sprinkle over almonds.

Bake until center of cake is set and bounces back when gently pressed and toothpick inserted in center comes out clean, 55 to 65 minutes, rotating pan after 40 minutes. Let cake cool in pan on wire rack for 15 minutes. Run paring knife around sides of pan. Invert cake onto greased wire rack, discard parchment, and reinvert cake onto second wire rack. Let cake cool, about 2 hours.

Cut into wedges and serve.

Made this 12/21/17. Used orange instead of lemon zest. Slivered almonds in place of sliced on top. Muscovado sugar. It was terrific just as is. Next time have whipped cream with it.

4 ounces slivered almonds = 1 cup of slivered almonds

(7/8 cup / 4 oz) whole, shelled almonds = 1 cup ground Almonds (125 g / 4 oz)

1-1/2 cups whole almonds - 2 cups ground almonds