¾ cup (150g) sugar (granulated sugar)
2 teaspoons vanilla extract
1 cup + 1 tablespoon (150g) plain (all purpose) flour
1 ½ teaspoons baking powder
pinch of salt
3 tablespoons milk
1/3 cup (75g) unsalted butter, melted
50g unsalted butter
100g flaked almonds
¼ cup (50g) granulated sugar
2 teaspoons plain (all purpose) flour
3 tablespoons thickened cream (heavy cream)
1 teaspoon vanilla extract
Preheat the oven to 180°C/350°F. Butter and flour a 23cm (9in) springform or loose-bottomed cake pan.
After the cake has been cooking for the first 30-35 minutes, remove it from the oven and spoon the almond mixture evenly over the top. Place it back in the oven and bake for about 10-15 minutes or until the topping is golden.
Leave to cool in the pan for 10 minutes before placing the cake on a wire rack to cool completely.