Caramel Almond Tosca Cake

Method

1. 1Preheat the oven to 175°C. Butter and flour a 22 cm springform cake tin. Melt 50 g of butter and let it cool slightly.
2. 2Whisk the eggs and 150 ml of sugar until thick and pale. Stir in 50 ml of milk and the melted butter.
3. 3Sift together flour and baking powder, then fold gently into the egg mixture until smooth. Pour into the prepared tin and bake at 175°C for 20 minutes.
4. 4Roughly chop or flake the almonds. In a small saucepan, combine the remaining 75 g butter, remaining 50 ml sugar, remaining milk, syrup, and almonds. Heat gently until melted and bubbling for 1 minute.
5. 5Take the cake out of the oven, carefully pour and spread the hot almond mixture over the surface, and return to bake for another 12–15 minutes until deep golden and bubbly. Cool before serving.