Honey Almond Layer Cake

For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a square 20 cm|8" cake tin.

Beat the butter and sugar in a mixing bowl until light and creamy.

Beat in the eggs, one at a time with the vanilla.

Sift in the dry ingredients and stir until combined. Stir in enough milk to give a thick dropping consistency. Spoon into the tin.

Pour the warm honey evenly over the top and sprinkle with almonds.

Bake for 25-30 minutes until the topping is caramelised and the cake is cooked through. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.

For the filling: whisk together the sugar, cornflour and egg yolks until combined. Gradually whisk in the milk.

Pour the mixture into a pan and cook, stirring, over a very gentle heat until the mixture coats the back of a spoon. Add the vanilla and allow to cool. Place a sheet of clingfilm directly over the top of the custard as it cools.

Whisk the egg whites and half the cream of tartar until stiff. Gradually fold into the custard until blended. Chill until cold.

Whisk the cream, icing sugar and remaining cream of tartar until thick and fold into the cold custard.