Grease a 20 cm square cake tin with butter or non-stick spray.
Cream the butter or margarine and sugar together until light and fluffy.
Whisk in the eggs one by one, beating well after each addition.
Add the almond essence.
Sift the flower and baking powder together and add to the butter mixture, alternating with the milk and water.
Turn the batter into the prepared cake tin and evenly sprinkle the brown sugar on top, followed by cinnamon and almonds.
Place in a cold oven, set at 150 °C and switch on.
When the oven has reached the required temperature, bake the cake for another 30 minutes or until done and a testing skewer comes out clean.
Leave in the tin to cool slightly before turning out and cutting into squares.
Makes 1 medium-sized cake.