Baking

Layered brandied almond cake

LAYERED BRANDIED ALMOND CAKE
1 Item
20M
2H
2H 20M

Ingredients

Dark layer
Light layer

Method

Dark layer

1.Dark Layer: Combine fruit and brandy in large bowl, cover and stand overnight.
2.Beat butter, sugar and eggs in small bowl with electric mixer until creamy. Transfer mixture to large bowl. Stir in hazelnuts and chocolate, then sifted dry ingredients. Stir in fruit mixture. Spread into prepared pan.
3.Roll out almond paste on lightly sugared surface large enough to cover dark layer, spread evenly with light layer. Bake in slow oven for about 2 hours. Cover tightly with foil, cool in pan.
4.Light Layer: Cream butter and sugar in small bowl with electric mixer until light and fluffy, beat in eggs, one at a time, beat until combined. Transfer mixture to large bowl, stir in half the sifted flour and half the brandy, then remaining flour, brandy, fruit and nuts.
5.Grease a deep 23cm square cake pan, line base and sides with paper.

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