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1
For the two oven aga put the cake baker to heat in the roasting oven.
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2
Baseline and grease a 180mm round cake tin.
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3
Shred the skinned almonds and toast them on a baking tray towards the top of the roasting oven.
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4
Watch them as they burn easily.
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5
Roll the almond paste to a 180mm circle.
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6
Set aside.
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7
Beat together the butter sugar vanilla essence beaten Large eggs flour and cinnamon till the mix is light fluffy and well mixed.
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8
Mix in 3/4 of the nuts and sufficient lowfat milk to make a soft dropping consistency.
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9
Spoon half the cake mix into the prepared tin.
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10
Place the circle of almond paste on top.
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11
Cover with remaining cake mix.
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12
Level the surface.
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13
For the two oven aga place the tin in the preheated cake baker and bake for one hour.
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14
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 hrs.
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15
Bake till the cake is risen golden brown and hard to the touch.
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16
Cold in the tin for 5 min before turning out onto a cooling rack.
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17
Stand the cooled cake still on the rack over a baking tray or possibly plate.
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18
For the topping place the butter sugar and cream in a saucepan.
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19
Stand the pan on the simmering plate and stir till blended and the butter has melted.
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20
Bring to the boil.
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21
Remove from the heat and stir in the remaining almonds.
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22
Pour over the cake.
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23
Allow to cold and set for 5 yo 10 min.
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24
A cake for nut lovers.
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25
With the almond paste in the middle and a fudge topping this makes a delicious special occasion cake.
