The cake has a soft spongy base, with a hard crisp layer of buttery almonds. It doesn't rise very high and it comes out moist, sticky, and chewy. This cake will stay fresh for about a week.

No. of Servings: 6½ cup Butter (unsalted)
2 cups Sugar
1/3 cup Milk
2 Eggs
1-cup Plain Flour
2 tsp Baking Powder
½ tsp Vanilla Extract
1½ tsp Almond Extract
TOPPING
1 tbsp Sugar
¾ cup Almonds (thinly sliced)

1. Preheat the oven to 350F.
2. Grease the bottom and sides of a 9-inch round cake pan with butter and lightly dust with flour.
3. Melt the butter in a small saucepan over medium-low heat. Mix the melted butter, milk and sugar into a large bowl and stir until smooth.
4. Add the eggs, flour, baking powder, almond extract and the vanilla extract in the same bowl and mix until the mixture is light and fluffy.
5. Scrape batter into prepared tin.
6. Sprinkle the tablespoon of sugar, then the sliced almonds, over the top of the batter.
7. Bake for 20-25 min, or until the center of the cake is a little undercooked, but the sides are baked. It should be light brown on top, and when you insert a toothpick in the center, it should have a few sticky crumbs adhering to it.
8. Cut the cake into small wedges and serve with fresh fruit.

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