Preheat oven 170°C ( °F). Grease and line a 20cm (8 inch) round cake tin.
In a large bowl cream butter and sugar until pale in colour. Beat in eggs one at a time, incorporating completely before adding the next egg.
Gently mix in the flour and almond meal, then mix in the brandy.
Scrape cake batter in to your prepared tin and bake in the oven for 50 minutes, or until golden and cooked through. Test with a skewer, if it comes out clean it is cooked.
Leave the cake to cool in the tin for 15 minutes, then remove from tin and continue to cool on a cake rack.
Once the cake is cold it is ready for icing.
In a medium bowl place icing sugar, vanilla bean paste, brandy and a couple of tablespoons of warm water. Mix and continue to add a tablespoon of water, one at a time, until your icing is a thick consistency. You don’t want it to be too runny.
Ice the cake and let the icing dribble off the sides.
Once the icing has set a little and stopped dribbling down the sides of the cake, top with edible flowers of your choice.
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