Almond Cake

The cake can be baked up to 2 days ahead. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The flavors will actually meld and improve after 24 hours. The blanched almonds can be prepared and shredded up to 1 week ahead and stored in an airtight container in the refrigerator.

Store the cake in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days. The brandy acts as a preservative, helping maintain moisture. For longer storage, wrap well and freeze for up to 3 months; thaw at room temperature for 2-3 hours before serving. Do not refrigerate, as this will dry out the cake.