Almond Brandy Cake


I love cakes that are moist and dense and rich, cakes that you can chew.  So I love cakes using almond meal.  This cake isn’t too heavy or fudgelike, but it has a wonderful texture that you can enjoy with the flavour.  The almond flavour may be a bit strong for many kids, so I think of this as an adults cake. The brandy flavour is subtle so you can skewer the cake when it comes out of the oven and pour more brandy over the top – it can easily take another 1/4 cup without getting soggy.


  • 250 g butter, at room temperature
  • 1 t almond essence
  • 1 c raw caster sugar
  • 4 eggs
  • 1 1/2 c self raising flour
  • 2 c almond meal
  • 1/2 c brandy

Line a 23cm springform pan with baking paper. Preheat oven to 160C.

Using a large mixing bowl, beat butter, essence, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flours over butter mixutre and beat in.  Add almond meal and brandy, and stir until well mixed.

Spoon cake into prepared pan, and smooth top with a wet spoon or spatula.  Bake for 45 minutes or until a skewer inserted into the middle of the cake comes out clean. Stand pan on rack to cool before turning out.


  • 200 g butter at room temperature
  • 3 c icing sugar, sifted
  • 1 t vanilla
  • 1/4 c milk, or enough to acheive the desired consistency

Beat butter, icing sugar and vanilla together, gradually adding milk until the icing reaches the desired texture.

Serve the iced cake with a generous helping of fresh berries.  Generously serves 12.

Adapted from Better Homes and Gardens, December 2009, p44.

About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

2 responses »

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s