125g Butter or margarine, softened
250ml (1 cup) white sugar
2 extra large eggs separated
250ml (1 cup) milk
200g packet of Cream Crackers coarsely crushed
10ml (2 tsp) Baking Powder
1ml (pinch) salt
100g flaked almonds coarsely chopped

45ml (3 Tsp) butter or margarine
125ml (1/2 cup) white sugar
60ml  ( ¼ cup) cream
3ml (1/2 tsp) vanilla essence

Cream butter and sugar, add egg yolks, one at a time, beating well after each addition until light and creamy.
Add milk and mix well. Fold in the crushed Cream Crackers.
Add baking powder, salt and nuts.
Beat egg whites to still peaks and fold into mixture.
Turn out into greased 23cm loose-bottom cake tin.
Bake in a preheated oven at 180⁰C for about 45 min.
Leave in pan for a few minutes before turning out onto a wire rack to cool completely.

Boil the butter, sugar and cream together for a few minutes in a small heavy based pot. Remove from heat.
Add essence.
Leave to cool slightly and then pour over the cake.

Lyn Staples
Norgarb Properties
Tel: +27 (0)82 846 0739