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1. Preheat the oven to 200°F. With a pastry brush, coat the bottom and sides of a loaf pan with the 2 teaspoons of butter and sprinkle the pan evenly with 1 tablespoon of flour.
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2. Tip the pan from side to side to spread the tablespoon of flour evenly over the buttered surface, then invert the pan and rap it sharply to remove the excess flour.
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3. Cream the ½ pound of butter and sugar together by mashing and beating them against the sides of a bowl with a wooden spoon until light and fluffy.
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4. Then beat in the eggs, one at a time, and when they are all absorbed, beat in the potato starch and the cup of flour, ¼ cup at a time.
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5. Add the baking powder, brandy and vanilla extract and continue to beat for about 5 minutes or until the batter is smooth. Stir in the almonds.
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6. Pour the batter into the floured pan, smooth the top with a rubber spatula and bake in the center of the oven for 1 hour, or until the top of the cake is brown and springy to the touch.
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7. Run a knife around the inside edge of the pan. Turn the cake out on a wire cake rack. Set another rack on top of the cake and, grasping them firmly together, invert them.
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8. Let the cake cool to room temperature, transfer it to a cake plate and serve as breakfast "bread" with unsalted butter, or as a dessert with whipped cream.
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