I came up with this luscious, easy-to-make cake while playing around with gluten-free flour, but it works beautifully with all-purpose, too. Almond flour makes it extra moist, and, along with the orange blossom water (available at Middle Eastern and gourmet markets), transports you to the south of Spain. I serve the cake with crème fraîche and berries or with oranges, peels cut off and sliced into rounds strewn on top, but it’s also lovely with a simple dusting of confectioners’ sugar. Take the butter, eggs, and milk out of the refrigerator 30 minutes ahead to warm up so they can be incorporated more readily into the batter.
Text excerpted from COOKING SOLO © 2016 by Klancy Miller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo: © 2016 Tara Donne.