Make a couple of days in advance. Preheat oven to 200C. Butter a shallow pan, about 28 x 18cm.
Sift flour. Separate eggs and whisk whites to soft peaks.
Put yolks in a food processor with sugar and rind, and beat until light. Incorporate a little of the white into this mix. Drizzle two spoons of this yolk mix across the whites, sift some flour on top and cut in gently with a large spoon. Continue folding in this manner, until all the yolk and flour have been incorporated.
Turn into prepared tin and level. Bake for 12 minutes.
To make the syrup, place quarter cup of the sugar in a small pan with water. Heat until it caramelizes, shaking pan once in a while. As soon as it colours, dip base of pan in a bowl of cold water. Add remaining sugar and pour in boiling water. Bring back to a simmer, stirring until sugar is dissolved. Take off heat and add brandy.
Drizzle half the syrup over the cake. Cut the cake in scallops with a spoon, and layer half in the bottom of a 700 ml mould. Sprinkle 2 tbsp almonds over the top, and push them through the cracks. Top with remaining cake and 2 tbsp nuts. Pour the remaining syrup over the cake, cover with foil and weigh down the top. Chill until ready to serve. To serve, unmould the cake, sprinkle remaining almonds and serve with whipped cream.
Tried this recipe?
Why not leave a comment or a suggestion?
Please note, questions and queries
for the nigella.com team cannot be answered here - please instead submit
any questions as "Kitchen Queries".