Instructions: For the two oven aga put the cake baker to heat in the roasting oven.

Baseline and grease a 180mm round cake tin.

Shred the skinned almonds and toast them on a baking tray towards the top of the roasting oven.

Watch them as they burn easily.

Roll the almond paste to a 180mm circle. Set aside.

Beat together the butter sugar vanilla essence beaten eggs flour and cinnamon until the mixture is light fluffy and well mixed.

Fold in 3/4 of the nuts and enough milk to make a soft dropping consistency.

Spoon half the cake mixture into the prepared tin.

Place the circle of almond paste on top. Cover with remaining cake mixture.

Level the surface.

For the two oven aga place the tin in the preheated cake baker and bake for one hour.

For the four oven aga put the shelf on the floor of the baking oven and bake the cake for 1 to 1 1/4 hours.

Bake until the cake is risen golden and firm to the touch.

Cool in the tin for 5 minutes before turning out onto a cooling rack.

Stand the cooled cake still on the rack over a baking tray or plate.

For the topping place the butter sugar and cream in a saucepan.

Stand the pan on the simmering plate and stir until blended and the butter has melted.

Bring to the boil.

Remove from the heat and stir in the remaining almonds.

Pour over the cake.

Allow to cool and set for 5 yo 10 minutes.

A cake for nut lovers. With the almond paste in the middle and a fudge topping this makes a delicious special occasion cake.

Serves 10

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