75 g butter
3 eggs
125 g castor sugar few drops of vanilla essence
2 tbsp thick cream
150 g flour
1½ tsp baking powder
Topping
100 g butter
80 g castor sugar
75 g thick honey
2 tbsp thick cream
150 g almonds, flaked
½ tsp ground cinnamon grated rind of half an orange Grease a 10 inch sandwich tin. Preheat oven to gas mark 6/200° С.
Melt butter. Whisk eggs with the sugar and vanilla essence until frothy. Stir in the cooled butter and cream. Sift flour and baking powder into the mixture and fold in gently. Turn into the prepared baking tin, smooth over and bake for 15-20 minutes.
For the topping melt butter in a pan and add sugar, honey, cream, almonds, cinnamon and orange peel. Mix well and bring to the boil. Spread this mixture over the cake and return to oven for a further 20-30 minutes. Loosen the cake from the tin and leave to cool on a wire rack.
Chef’s tip: Finely chopped peanuts maybe substituted for almonds