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.