Mix the yeast, 5 ml/1 tsp of the caster
sugar and a little of the milk and leave in a warm place for 20
minutes until frothy. Mix the remaining sugar with the flour and salt
and make a well in the centre. Gradually blend in the egg, butter or
margarine, yeast mixture and remaining warm milk and mix to a soft
dough. Knead on a lightly floured surface until smooth and elastic.
Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and
leave in a warm place for 45 minutes until doubled in size.
Knead the dough again, then roll out and place in a 30 x 20 cm/12 x 8
in greased cake tin (pan), prick all over with a fork, cover and leave
in a warm place for 10 minutes.
Put 120 ml/4 fl oz of the cream, the icing sugar and honey in a small
pan and bring to the boil. Remove from the heat and mix in the
almonds. Spread over the dough, then bake in a preheated oven at
200°C/400°F/gas mark 6 for 20 minutes until golden and springy to the
touch, covering with greaseproof (waxed) paper if the top begins to
brown too much before the end of cooking. Turn out and leave to cool.
Cut the cake in half horizontally. Whip the remaining cream until
stiff and spread over the bottom half of the cake. Top with the
almond-covered half of the cake and cut into bars.