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1
Butter 6 dariole moulds or a 26cm diameter tart tin and then sprinkle some raw flaked almonds inside till a coating is formed on the base and sides of the containers.
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2
Preheat the oven to 180 deg C.
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3
Remove the amandelspijs from the fridge and cut six thick slices, a couple of cm each in thickness.
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4
In a bowl, mix the dry ingredients - flour, sugar, baking powder, pinch of salt, almond meal, pumpkin spices and ground cardamom/cardamom powder, whisking together to combine.
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5
Whisk the wet ingredients to combine in another bowl: the yogurt, oil, eggs, golden syrup, orange zest and vanilla extract. Then make a well in the centre of the dry ingredients, pour this wet mix into the well and gently stir to combine with a spatula, ensuring you mix the ingredients at the base, till well combined.
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6
Begin with a couple of tablespoons of cake batter, followed by disc of amandelspijs and topped with another couple of tablespoons of cake batter. Then sprinkle some flaked almonds over the top. The mould should be just over halfway full if using darioles. Repeat for all the other moulds. If using a tart tin, pour in cake batter, and break up amandel spijs into little bits which you should drop around the batter. Then finish off with flaked almonds.
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7
Place cake moulds on baking tray and bake in the centre of the oven for 25 - 35 minutes till the top is browned and a skewer or cake tester comes out clean.
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8
Delicious with vanilla ice cream or custard and perfect on its own with a cuppa tea
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9
Make the amandelspijs by combining all the ingredients together in a bowl. Using a wooden spoon, mix all the ingredients together till well combined. Then collect into a ball and place on a large piece of clingfilm.
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10
Place the mix in the centre and gently shape into a sausage-style log, measuring about 15 cm. Once rolled up, seal both ends and place in the fridge to rest
