I've made this almond flour cake a few times; it calls for a layer of sugar in the bottom of the pan so when turned out, the cake has a nice, crisp sugar top.
Previously I've been able to serve it within hours of baking, but for the holidays I will need to bake ahead 1-2 days (will also try sugaring some cranberries for garnish) before serving.
What would be the best way to store this so that the cake remains moist, but I don't lose the crispness of the sugar topping?
Do I turn it out, cool, then wrap the cake itself (plastic? foil?) -- or leave in pan? Will a few minutes in the oven (in pan? turned out on cookie sheet?) before serving help crisp up the top or just dry out the cake? (Note: we've always eaten this at room temp so unless there's a need to reheat, would rather avoid).
Thanks in advance for any advice / input!