Almond and Brandy Cake

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1 hour 1 8-inch cake Print RecipeEmail Recipe


  unsalted butter
1cupfine dry bread crumbs
3 eggs (at room temperature)
1cupsuperfine sugar
2tablespoonlemon zest (grated)
1⁄4teaspoonground mace
1⁄2cupcognac or brandy
1cupwhole blanched almonds (ground)
1⁄3cuplemon icing (optional)


Heat oven to 350°F.

Generously butter 8-inch spring form pan. Coat with some of the breadcrumbs; tap out excess and reserve.

Beat eggs in large mixer bowl until foamy; gradually beat in sugar. Continue beating until mixture is very light and tripled in volume. Beat in lemon zest and mace. Fold in remaining breadcrumbs, alternating with cognac. (Use enough cognac to produce a medium-stiff batter.) Fold in almonds.

Pour batter into prepared pan; spread top smooth. Bake until wooden pick inserted in center of cake is withdrawn clean, about 35 minutes. Cool on wire rack 10 minutes; remove sides of pan. Cool cake completely. Wrap cake in plastic wrap; let stand at cool room temperature overnight to mellow flavors and improve texture.

Make lemon icing, if using. Spread over top of cake with long metal spatula, allowing some icing to drip down side of cake.


Preparation time does not include cooling time.

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