This cake is inspired by a classic recipe that originated in Brittany, France. Simply called gāteau Breton -- Brittany cake -- it's like a super-ultra-rich version of pound cake. Quickly mixed together by hand in a single bowl, it makes the most dense, luxurious cake ever.
We've taken the same cake and infused it with citrus zests and warm fall spices.
Walnuts and hazelnuts work just as well as the almonds, if you prefer.
To make toasted, ground nuts, arrange them in a single layer on a rimmed baking sheet and toast in a 350 F oven for 10 minutes.
Let them cool completely, then grind them in a food processor until finely ground, but not reduced to a paste.
Alternatively, you can purchase ground almonds; simply spread them on a rimmed baking sheet and toast until light golden.
• Alison Ladman is a recipe developer for The Associated Press. Follow her on Twitter @CrustAndCrumbCo