This cake really doesn't need an introduction other than saying that if you don't like it, we may have some compatibility issues.
I present to you one of the easiest and tastiest almond cakes that is perfect on its own, sprinkled with powdered sugar, covered in fruit, or eaten with a fork all by yourself over a period of 17 hours.
3/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/3 cup olive oil
5 tbsp unsalted butter, room temperature
10.5 ounces almond paste, crumbled
2 tbsp finely grated lemon peel
4 large eggs
Make the cake: Preheat oven to 325°. Butter and flour (or use a baking spray) a 9" diameter springform pan. Whisk flour, baking powder and salt in small bowl. Using a hand or stand mixer, beat sugar, oil and butter in a large bowl until fluffy, about 3 minutes. Add almond paste and lemon peel. Beat until smooth. Add eggs, one at a time, beating well after each addition. Add flour mixture; stir to blend. Transfer to pan.
Bake until golden brown on top and tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack.
Remove pan sides from cake.