Update – I ran out of almond flour, I used too much butter (blasphemy, I know) and not enough egg to keep the cake together. The taste was great, the bottom was too dense and loose support its own weight, and the cake broke while moving to a cooling rack. It was still delicious, but the recipe is not completed. When I restock on almond flour, I’ll do this properly and post a proper recipe.
Basic ingredients, no gadgets.