Brandy and almond cake

Method

1. Make the almond filling. Cream the butter and caster sugar together until smooth. Gradually beat in the ground almonds and the brandy and set aside until required.

2. Put the milk into a shallow dish and add the brandy. Dip the sponge fingers into this mixture working with a few at a time and leaving them to soak only momentarily. Arrange half the fingers side by side in an oblong dish.

3. Spread the fingers with the almond filling 2.5cm thick. Neaten around the sides.

4. Add a second layer of the moistened fingers and leave to set in the fridge for several hours (or overnight).

5. Just before serving swirl lightly whipped cream over the top of the cake and decorate with pieces of cherries and angelica.

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Ingredients

125ml full cream milk
3 tbsp Brandy
16-18 sponge fingers

For the filling:

100g unsalted Butter
100g caster sugar
100g ground almonds
85ml Brandy

To decorate:

500ml double cream, lightly whipped
toasted flaked almonds
6-8 red glacé cherries
angelica

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