Bee Sting Cake

Ingredients

150 g	Butter, soft
300 g	Caster sugar
1 tsp	Vanilla essence/extract
300 g	Standard flour (Main)
2 tsp	Baking powder
200 ml	Milk

Topping

40 g	Butter
100 g	Sugar
2 Tbsp	Almond flakes (Main)
1 Tbsp	Milk

Custard filling

1 Tbsp	Sugar
2 Tbsp	Custard powder (Main)
½ cup	Milk, plus an extra 1 cup

Directions

1. Preheat oven to 160 degC. Start with the cake mixture.
2. Cream the butter and sugar until light and fluffy.
3. Add the vanilla and eggs one at a time, beating each one in well before adding the next.
4. Combine the baking powder and the flour and fold into the cake mixture alternating with the milk.
5. Pour into baking paper-lined 22cm loose-bottomed cake tin.
6. For the topping, melt the butter and add the sugar, almonds and milk (it will be a sticky mass).
7. Spread this over the top of the cake and bake for an hour in the preheated oven. Check that a skewer comes out clean.
8. In the meantime, make the custard: in a saucepan, mix the custard powder with the sugar and the cup of milk until smooth.
9. Over a low heat, whisk in the remaining milk and continue to whisk so that the custard thickens.
10. When the cake is cool, slice in half with a long knife. Pour the slightly cooled custard over the base and replace the top.
11. Dust with icing sugar and serve.