1/4 cup (40g) roasted almonds

1/2 cup (125ml) milk

80g butter, softened

1 teaspoon vanilla extract

1/2 cup (110g) firmly packed brown sugar

2 eggs

1 cup (150g) self-raising flour

2 teaspoons ground cinnamon

20g butter, melted

NUT TOPPING

1/2 cup (80g) blanched almonds, chopped finely

1/4 cup (40g) icing sugar

1 teaspoon ground cinnamon

1. Preheat oven to 180 degrees C/160 degrees C fan-forced.  Grease 8cm x 26cm loaf pan, line base with baking paper, extending paper 5cm above long sides of pan.

2. Blend or process nuts until chopped coarsely, add milk, process until smooth.

3. Beat softened butter, extract and sugar in small bowl with electric mixer until light and fluffy.  Beat in eggs, one at a time (mixture may separate at this stage , but will come together later).

4. Stir in sifted flour, cinnamon and almond mixture.  Pour into pan, bake about 35 minutes.  Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.

5. Increase temperature to 200 degrees C/180 degrees C fan-forced.

6. Meanwhile make nut topping.

7. Brush cake with melted butter, sprinkle with nut topping.

NUT TOPPING

Place nuts in strainer, rinse under cold water.  Combine wet nuts in small bowl with sifted icing sugar and cinnamon, spread mixture onto oven tray, roast about 10 minutes or until nuts are dry.

 Preparation time 20 minutes.  Cooking time 35 minutes.  Serves 6