Grease
a 10 inch sandwich tin. Preheat oven to gas mark 6/200º C.
Melt butter. Whisk eggs with the sugar and vanilla essence
until frothy. Stir in the cooled butter and cream. Sift
flour and baking powder into the mixture and fold in gently.
Turn into the prepared baking tin, smooth over and bake for
15-20 minutes.
For the
topping melt butter in a pan and add sugar, honey, cream,
almonds, cinnamon and orange peel. Mix well and bring to the
boil. Spread this mixture over the cake and return to oven
for a further 20-30 minutes. Loosen the cake from the tin
and leave to cool on a wire rack.
Chef’s tip: Finely chopped peanuts maybe substituted for
almonds.
