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Step 1
Before you begin preheat the oven to 300ºF/150ºC. Spread the ground almonds onto a baking sheet and toast for 8-10 minutes until just beginning to color and smell nutty. Set aside to cool.
Step 2
Increase the temperature to 350ºF/180ºC and butter a 9 inch/23 cm springform pan then line the base with parchment paper.
Step 3
In a small bowl, rub the lemon zest into the sugar with your fingers and set aside.
Step 4
Beat the eggs and the sugar with an electric mixer until the mixture it becomes pale and thick and is well combined (6-8 minutes). Don’t use the whisk attachment
Step 5
Mix in the cooled almond meal, ground cinnamon and brandy.
Step 6
Pour the batter into a buttered and floured cake pan.
Step 7
Bake for 30-35 minutes until the surface is browned and when a skewer is inserted it comes out clean.
Step 8
Cool the cake in the pan.
Step 9
When cooled, unmold and dust thickly with powdered sugar.