Method

• 1.
  Whiz the almonds in a food processor until finely ground - you'll have about 1/2 cup once processed.

• 2.
  Preheat the oven to 180°C (not fan-forced). Grease and line the base of a 23cm springform cake pan.
• 3.
  Using electric beaters, cream butter and 3/4 cup (165g) of the sugar until pale. Add eggs one at a time, beating well after each addition, then add cream and vanilla. Sift in flour and a pinch of salt, folding alternately with the milk. Fold in almonds. Bake for 30 minutes, or until a skewer comes out clean. Cool slightly before removing from pan, then turn out onto a rack to cool completely.
• 4.
  For gold shards, line a baking tray with foil and brush lightly with vegetable oil. Place the remaining cup (220g) of caster sugar and 1/4 cup (60ml) cold water in a saucepan and stir over low heat until sugar dissolves. Increase heat to medium and cook, without stirring, until light golden, brushing down sides of pan with a damp pastry brush to prevent crystals forming. Pour onto the tray. Leave for 10 minutes to harden, then break into shards.
• 5.
  Dust cake with icing sugar, decorate with gold shards and serve with cream and mugs of billy tea.