My You tube Recipe Channel→ Fumie's Recipe https://youtu.be/gVfUqqtUj6Y

Line a loaf pan with parchment paper. Preheat an oven to 190℃ / 374 F. Cream unsalted butter until soft and smooth, like mayonnaise. Add granulated sugar in 2 parts. Mix well each time.

Beat it with a hand mixer on low speed for 3-4 mins until whitish.

Warm beaten egg in a double boiler until 35℃ / 95 F (about body temperature). Add the beaten egg in 6 parts. Add a small amount of egg (around 1 Tbsp) 3 times, beat it on low speed until smooth each time.

Add the remaining egg in 3 parts and beat on low speed each time until smooth.

Add ground almonds and use a spatula to mix until smooth while crushing lumps.

Sift flour and baking powder over the mixture. Fold it until you don’t see almost flour left, add brandy. Fold until smooth.

Pour into the loaf pan. Turn down the oven to 170 ℃ / 338 F and bake for 45 minutes. In the meantime, make brandy syrup.

Put water and granulated sugar in a small pot and heat until boil. Shake the pan lightly to dissolve the granulated sugar.

Remove the pot from heat, cool for 5-7 minutes, then add brandy and mix roughly.

Immediately after baking the cake, lightly drop the pan on the work surface to prevent shrinking.

Brush 1/3 of the brandy syrup on the top of the freshly baked while the cake is hot. Gently brush the cake so as not to damage it. Let it cool for 15 minutes.

Spread cling wrap over a tray, pour the remaining syrup over. Gently remove the cake from the pan, dip it in the syrup. Brush the sides while scooping the syrup.

Use the cling wrap you spread as it is to wrap the cake. Wrap with new cling wrap again. Let it sit at room temperature overnight and sit in a fridge for another 2-3 days. Done!