This cake recipe is simple, versatile, and delectable. It has a pleasing ratio of chewy interior to crusty exterior, splitting the difference between a sponge cake and a cookie. For me, the chance to use up some egg whites is a nice bonus, but maybe that’s just because I have dozens of egg whites in my fridge at any given time.
Ingredients
You will Need
½poundbutter
1¼cupsalmond flour (or substitute hazelnut or chestnut flour)
