Gluten free zcchini almond cake

Zucchini almond cake
1/2 stick unsalted butter, melted,  plus 5 Tablespoons more at room temperature plus more for pan
1 1/2 cups almond flour spooned and leveled
1/4 cup plus 2 Tablespoons potato starch spoond and leveled
1 1/4 teaspoons gluten free baking powder
1/4 teaspoon fine salt
3 large eggs room temperature
1/2 cup packed light brown sugar
4 teaspoons pure vanilla extract, divided
1 cup finely grated zucchini( from one medium zucchini) squeezed of excess liquid
8 ounces cream cheese room temperature
1/3 cup confectioners sugar

Preheat oven to 350F Butter an 8 inch round cake pan (2 inches deep) Line with parchment and butter paper. Whisk together almond flour. potato starch, baking powder and salt.

Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove  bowl from pot , using a mixture , whisk on high until mixture is thick and pale, 7 to 10 minutes.

With a rubber spatula, gently fold in melted butter, flour mixture , 1 Tablespoon vanilla and zucchini. pour into a pan and bake until cake is golden brown and a toothpaste inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Let cake cool completely in a pan on a wire rack. Invert onto cake platter.

With mixture, beat together room temperature butter, remaining 1 teaspoon vanilla, and cream until fluffy, about 3 minutes. Add confectioner's sugar and beat until combined. sprinkle on top of cake spread on top of cake. This cake can be saved and refrigerator for up to 2 DAYS