Preheat oven to 180°C and generously butter six mini Bundt pans.

For the spiced almond filling, combine the chopped almonds, brown sugar, Cinnamon and Nutmeg, and set aside.

For the cake, sift together the flour, baking powder, baking soda and a pinch of NOMU Sea Salt. Set aside.

Cream the butter and the granulated sugar on medium speed until light and fluffy (about 3 minutes). Add the egg and Vanilla Extract and mix until well combined. Gently mix in the sifted flour mixture, alternating with the yoghurt, to form a smooth batter – do not overmix.

Fill each Bundt pan with 3 tablespoons of the batter, and spread flat with a small spoon. Sprinkle each with 2 tablespoons of the almond-spice mixture, then top with an additional 3 tablespoons of batter: the batter should come to within 1cm of the rims of the pans.

Bake until the cakes are golden brown and a cake tester inserted into the centre comes out clean, about 20 minutes. Transfer the cakes to a wire rack to cool completely, then unmold.

For the glaze, melt the butter over medium-high heat until the colour turns nut brown (about 5 minutes). Pour the butter into a medium bowl, leaving behind any dark sediment. Add the icing sugar, Vanilla Extract and 3 tbsp of milk and mix until smooth. Add an additional tablespoon of milk, if necessary, so that the glaze is pourable. Drizzle the glaze over the cakes, and sprinkle with toasted almonds or Dukkah.