Yields one cake
Cake
2¼ cups self-rising flour
Pinch salt
2 teaspoons cinnamon
1 teaspoon powdered cloves
¼ teaspoon nutmeg
3/4 cup light brown sugar
3/4 cup butter
Milk as needed
Filling
½ cup plus 2 tablespoons ground almond flour
½ cup plus 2 tablespoons granulated sugar
1 egg, lightly beaten with pinch of salt
Garnish
Whole almonds
1 egg yolk mixed with 1 tablespoon milk
Directions
Grease and flour deep, round baking pan (about 8 inches in diameter and 2 inches deep). Preheat oven to 325°. Mix flour, salt, spices, and brown sugar. Rub in butter and about 1 tablespoon to ¼ cup milk, just enough to make a smooth dough. Divide dough in half. Place one half in prepared baking pan, pressing down well. Mix filling ingredients and spread over dough, leaving ½ inch border from sides of pan. Place remaining dough over filling and press down well. Garnish top with whole almonds, pressing them in well. Brush with egg-milk glaze. Bake for 45-60 minutes or until top is brown and springs lightly when tapped.