Butterscotch Almond Cake

Ingredients (serves 16)

• 375g butter, chopped, softened
• 3 3/4 cups self-raising flour, sifted
• 2 cups firmly packed brown sugar
• 6 eggs
• 1/3 cup honey
• 1 1/2 cups milk
• 1 1/2 cups almond meal
• icing sugar mixture and thickened cream, to serve

Method

1. Preheat oven to 160°C/140°C. Grease a 7cm-deep, 23cm x 33cm (base) springform pan. Line base and sides with 2 layers baking paper.
2. Place butter, flour, sugar, eggs, honey, milk and almond meal in a bowl. Using an electric mixer, beat on low for 1 minute or until just combined. Beat on high for 3 minutes or until mixture is pale and thick. Pour into prepared pan.
3. Bake for 1 hour to 1 hour 15 minutes or until a skewer inserted in the centre comes out clean (cover cake with foil if over-browning during cooking). Stand cake in pan for 10 minutes. Transfer to a wire rack to cool. Dust with icing sugar. Serve with cream.