Ingredients Jump to Instructions ↓

  1. For the cake:

  2. 4 tbsp single cream or milk (60ml) For the cake:

  3. 120 g caster sugar

  4. 2 eggs

  5. 150 g plain flour

  6. 1 tsp baking powder

  7. For the topping:

  8. 100 - 150 g flaked almonds

  9. 100 g butter or margarine

  10. 150 g sugar

  11. 2 tbsp flour (approx 30 g)

  12. 4 tbsp single cream or milk (60ml)

Instructions Jump to Ingredients ↑

  1. Cream the margerine and sugar, beat in the eggs, and fold in the four, and baking powder.

  2. Spoon into a large tin lined with silicon baking sheet (not greaseproof paper or the topping will stick) or directly into a silicone tin - I use a 9" silicone tin Bake in preheated oven at 170 C fan/ 190 C/ gas 5 for 20 minutes, meanwhile make topping:

  3. Place all the topping ingredients except almonds in a saucepan over a low heat till till melted. Once all melted, add almonds Remove cake from oven (it should look cooked) and pour topping mixture over, and return to the oven for a further 20 minutes


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