Preheat the oven to 160°C and line a 20cm round cake tin with baking paper.

Prepare the almond topping by placing the butter and brown sugar in a small saucepan. Cook over medium-low heat, stirring constantly, until the sugar has completely dissolved and the mixture is smooth and glossy. Stir in almonds and then transfer the mixture to prepared cake tin, spreading it into an even layer using the back of a spoon.

For the cake batter, whisk the eggs until foamy, then whisk in the melted butter and milk until well combined. Add the cake mix and whisk to form a smooth batter.

Carefully pour the batter over the almonds and bake for about 25-30 minutes or until cooked in the center when tested with a skewer. Leave to cool in the tin for 5 minutes before turning, almond-side up, onto a serving platter.

Slice and serve with dollops of double thick cream.

Tip: Make a vanilla version of this cake using NOMU minimakes Vanilla Cake Batter Mix