METHOD

1. Preheat the oven to 180 ° C (350°F) Gas Mark 4. Spread the butter over the base and sides of a 20cm (8in) spring-release cake tin. Sprinkle with 15ml (1 tbsp) of the sugar.

2. Place remaining sugar with the water in a heavy pan on a low heat. Stir occasionally until dissolved, without boiling. Add the almonds cook gently, stirring, for 3-4 minutes. Cool.

3. Whisk the eggs, yolks and spices, then beat into the almond mixture. Stir over a low heat for about 10 minutes until thickened.

4. Spread into the tin, bake on a baking sheet for about 25 minutes, or until lightly set and golden. Cool in the tin. Turn out, sprinkle with almonds.