Base
100 g butter or margarine
300 ml plain flour
½ tsp baking powder
1 dl Dansukker Light Muscovado Sugar
1 tsp Dansukker Vanilla Sugar
1 egg

Filling
50 g butter or margarine
75 g ground almonds
1¼ dl Dansukker Icing Sugar
2 eggs
½ dl plain flour
½ tsp baking powder

Nut topping
100 g butter or margarine
1¼ dl Dansukker Cane Sugar Granulated
¾ dl Dansukker Glucose Syrup
2 tbsp plain flour
2 tbsp cream
4 dl chopped almonds/nuts of your choice

Work the ingredients together to make a pastry dough. Line a springform tin about 24 cm in diameter with the dough and leave in the fridge for 1 hour. Mix the ingredients for the filling together in a food processor. Pour the mixture into the cake tin and bake in the lower part of the oven at 200°C (fan oven 175°C) for 20 minutes. Mix together all the ingredients for the topping except for the nuts/almonds in a saucepan and simmer, stirring constantly, until thickened. Mix in the nuts/almonds. Spread the nut mixture over the cake and bake in the centre of the oven for a further 15 minutes.