Almond cake

Preheat the oven to 180 ºC and spray a 23 cm square cake tin with five cm high sides with non-stick spray or butter lightly.
Beat the eggs and sugar together until pale and thick, about five minutes.
Sift the icing sugar, cake flour, baking powder and salt together and mix into the egg mixture, alternating with the cream, until just blended.
Turn the batter into the prepared cake tin and bake for 20 to 25 minutes.
Meanwhile make the topping.
Melt the butter, almond flakes, sugar and milk together and simmer slowly for eight minutes.
Cool slightly.
Pour the topping over the cake, return to the oven and bake for another 25 to 30 minutes until the topping begins to change colour and looks like fudge.
Take care that the cake does not turn too brown. It should be golden.
Cool, cut into squares and serve.