Any professional baker and, frankly, any seasoned home baker, will tell you it is not proper to cut into or serve a cake until it has fully cooled. This is a rule I’ve abided by obediently for 37 long years. Until....a couple of weeks ago, in a hurried, excited rush to taste v4 of gingery olive oil cake (the first few versions left a lot to be desired), I decided to break free and have myself a hot slice of cake. I held the side of the cake pan with a kitchen towel to prevent any unwanted palm scorch, demolded the cake, and dug right in. Y'allllllllll! The still-hot crumb of the cake was so moist and so tender that it turned to pudding in my mouth. Its subtle gingery fragrance more pronounced than any version to date. Something massive had been unlocked. I LOVE HOT CAKE. So this week I bring you a cake that is meant to be served piping hot. You can eat it straight out of the oven, or bake it in advance and reheat it before serving. Whatever you do, don't forget a pile of cold juicy citrus alongside it-- the contrast in temperatures is what it’s allllll about.