2 Tablespoons brandy (or cold coffee can be substituted)
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon fresh ground coffee
⅔ cup cold brewed coffee
2 cups ground almonds (or other nuts)
Lemon glaze- recipe follows*
¼ cup ground nuts for garnish
*Lemon glaze: Mix together 1 cup sugar and ⅓ cup lemon juice until combined.
Instructions
Heat oven to 350 degrees. Grease and lightly flour a tube pan or bundt pan; set aside.
Beat oil, sugar, eggs, lemon peel, lemon juice, honey, and brandy in large mixer bowl on medium speed for 2 minutes. Mix in flour, baking powder, baking soda, salt, cinnamon, and ground coffee alternately with cold coffee. Beat 2 minutes on high speed, scraping bowl occasionally. Fold in 2 cups ground almonds. Pour into prepared pan.
Bake until wooden pick inserted in center comes out clean, about 50-55 minutes. Cool in pan 15 minutes; remove from pan and prick top of cake carefully with a fork. Drizzle with lemon glaze. Garnish with the ¼ cup ground almonds.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-march-1973/