1. Sift the cake flour and icing sugar. Rub the butter blocks into the dry ingredients until it looks like fine bread crumbs. Add the egg yolk and mix until the ingredients form a dough ball. Press the ball slightly flatter, wrap in clingfilm and place in the fridge for 30 minutes. Preheat the oven.
2. Press the dough into a greased cake tin of 23 x 23cm and bake for about 15 minutes in the preheated oven.
3. Make the top layer: Heat the butter, brown sugar and honey in a saucepan and stir over a low heat until all the sugar has dissolved. Increase the heat and simmer for about 5 minutes before adding the nuts. Pour the mixture onto the crust in the cake tin and bake for another 12-15 minutes at 180°C or until golden brown. Allow to cool and cut into blocks about 5cm wide. The blocks will keep for about three days in an airtight container.
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