A thin layer of sweet almond paste is baked through the centre of this cake, and works very well with the warming flavours of cinnamon and clove.
Cake tin needed: a deep, round 18cm (7in) cake tin
100g (4oz) almond paste or marzipan
175g (6oz) butter, softened
175g (6oz) caster sugar
3 large eggs
225g (8oz) self-raising flour
2 level tsp baking powder
½ level tsp ground cinnamon
¼ level tsp ground cloves
75g (3oz) toasted flaked almonds
for the topping
50g (2oz) butter
100g (4oz) light muscovado sugar
2 tbsp pouring double cream
25g (1oz) toasted flaked almonds, to sprinkle
Step one Preheat the oven to 180°C/Fan 160°C/gas 4. Grease the tin, then line the base with non-stick baking parchment.
Step two Roll out the almond paste to an 18cm (7in) circle, then set aside. Measure the butter, sugar, eggs, flour, baking powder and spices into a bowl and beat until thoroughly blended. Fold in the toasted flaked almonds.
Step three Spoon half the cake mixture into the prepared cake tin and level the surface. Lightly place the circle of almond paste on top, then add the remaining cake mixture and level the surface.
Step four Bake for 1–1¼ hours or until well risen and golden brown and the surface springs back when lightly pressed with a finger. Leave to cool in the tin for 5 minutes then turn out, peel off the parchment and finish cooling on a wire rack.
Step five To make the topping, heat the butter, sugar and cream in a saucepan until blended, then bring to the boil. Stand the wire rack on a baking sheet to catch any drips, then drizzle the topping over the cake. Sprinkle with the toasted flaked almonds, then leave to set for 10–15 minutes.
To make almond paste (this makes approximately 675g/1½lb), mix 225g (8oz) ground almonds with 225g (8oz) caster sugar in a bowl. Add the yolks of 4 large eggs or 2 whole large eggs and 6 drops of almond extract. Knead together to form a stiff paste. Becareful not to over-knead as this will make the paste oily. Wrap in clingfilm and store in the fridge until required.