New Year's Orange and Brandy Cake

4 large eggs, separated

1 cup plus 2 tablespoons sugar

12 tablespoons (1½ sticks) unsalted butter, melted

1¼ cups freshly squeezed orange juice

½ cup brandy

4 cups all-purpose flour

4 teaspoons baking powder

¼ teaspoon baking soda

Grated zest of 1 orange

Grated zest of 1 lemon

Whole blanched almonds for garnish

Glaze

¼ cup melted butter

2 cups sifted powdered sugar

2 tablespoons milk

Heat oven to 375 degrees. Grease a 10-inch Bundt cake pan.

In the bowl of a stand mixer, combine egg yolks with the sugar and beat until light yellow and creamy, about 3 minutes. Add melted butter and beat 1 more minute. Pour in orange juice and brandy and mix until well combined.

In a separate bowl, whisk together flour, baking powder, baking soda, orange and lemon zests. Add to egg yolk mixture and stir until incorporated.

In a large bowl, beat egg whites until they form soft peaks. Fold them into the batter. Pour the batter into the pan and shake gently to even the top. Bake 1 hour, or until golden brown on top and a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes. Invert and cool before removing from the pan.

For the glaze: In a medium bowl, add melted butter and milk to powdered sugar and stir until smooth. Add more milk if necessary to achieve desired consistency. Drizzle over cooled cake and garnish with almonds.

Serves eight.

Cook's note: Instead of the glaze, garnish cake with powdered sugar.