Chestnut Poundcake

2 1/2 cups flour
2 tablespoons ground almonds
1 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1/2 cup oil
17 ounces sweetened chestnut puree
1/2 teaspoon almond extract
1/2 cup brandy

Preheat oven to 350ºF. Grease an 8" springform pan. In a large bowl, stir together flour, almonds, sugar, baking soda and salt. Add eggs, and oil and beat well. Add chestnut puree and almond extract; beat until blended. Pour batter into pan and bake until tester inserted in center comes out clean (about 1 1/4 hours). Remove cake from oven and slowly pour 1/2 cup brandy over top. Cool for 45 minutes. Then carefully release sides of springform pan. Cake will be very moist. Cool completely, then wrap in plastic film and store at room temperature for up to 2 days or freeze for up to 2 months. To serve, slice and overlap slices on a platter. Makes one 8" round cake.