This cake is amazing. One of the simplest, most delicious cakes I know how to make. I have never had a bad review, not even the time I accidentally used way too much butter (five ingredients, you’d think I could do it correctly, and yet…) or the time I overbaked it (which you should never, ever do – this is a cake to be underbaked, if anything). It doesn’t have to be iced (it’s perfect as is), it can be eaten warm, it can be eaten cold two days later. In fact, it’s better two days later.
But my favorite thing about this cake is that it’s gluten free. I have no problem with eating gluten, and so I pretty much refuse to learn how to use alternative flours. However, I also have many lovely people in my life with severe intolerances and even Celiac disease, so I have built up a good repertoire of flourless recipes for their sakes. Because everyone should get to enjoy a nice cake every now and again.