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1
Preheat oven to 350F Line the bottom of a 10-inch cake pan or spring form pan with parchment paper.
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2
(For individual cakes, the batter may be baked in 12 individual cake rings lined with parchment paper, or in deep muffin tins that have been buttered and floured.
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3
).
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4
Sift together the flour and baking powder.
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5
Stir in the ground almonds and set aside.
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6
Place the almond paste and butter in the bowl of an electric mixer and beginning on low speed, beat until blended.
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7
Increase the speed to medium and continue beating until the butter and almond paste are smooth and no lumps remain.
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8
Continuing to beat, gradually add the sugar.
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9
Add the eggs one at a time, then the brandy.
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10
Continue beating until the mixture has lightened in colour and is very fluffy.
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11
On low speed, add the flour mixture and mix just until roughly combined.
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12
Remove the bowl from the mixer and with a rubber spatula, fold the batter until smooth.
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13
Turn the batter into the prepared pan and smooth the surface.
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14
Bake in the centre of the oven for 45-50 minutes or until the top of the cake is golden and the edges of the cake just begin to pull away from the sides of the pan.
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15
Place on a wire rack to cool before turning out of the pan.
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16
Wrap in plastic wrap and leave at room temperature overnight or for up to 2 days.
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17
Just before serving, sift icing sugar over the cake and pipe or drizzle thin lines of melted chocolate over top.
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18
Serve with poached pears, lightly sweetened whipped cream, and chocolate sauce.
