200ml plain flour
1tsp baking powder
Caramel (tosca) Topping 1:
150ml flaked almonds
2tblsp plain flour
Caramel (tosca) Topping 2:
300ml mixed chopped nuts
50g cream (whipping or double)
50g honey (2 tablespoons)
Preheat oven to 175oc and line a springform cake tin with baking paper (25cm diameter).
Melt the butter and leave to cool.
Whisk egg and sugar until white. Stir in flour, baking powder and milk. Finally add the butter and stir until the mixture is smooth.
Pour the mixture into the cake tin and bake in the middle of the oven for 30 minutes.
When the cake has been baking for 20-25 minutes prepare the caramel topping:
Put all the ingredients in a saucepan and bring to a simmer.
Remove the cake from the oven and spread the caramel over the cake and bake for another 15 minutes until the caramel is golden.
Place all the chopped nuts in a heat resistant bowl.
Place the remaining ingredients in a saucepan and simmer (whilst stirring) until the mixture is golden.
Pour the mixture over the nuts and mix well.
Increase the oven temperature to 200oc.
Quickly spread/place the mixture over the cake and bake for another 10minutes.