Start by toasting the nuts in a dry frying pan then when a little scorched around the edges, transfer to a food processor and blitz until you achieve the texture of ground almonds - don't go too far or it will form a paste as the oils come out of the nuts.

Grease and line two deep 8 inch round loose bottomed cake tins.

Preheat the oven to 170˚C.

Beat the butter and sugar for the cake together until very light and fluffy - I give it a good ten minutes in my stand mixer on high.

Beat in the eggs one at a time, turning up to high as the eggs are incorporated to help prevent curdling - add a spoonful of flour if worried as you add them.

Sift over the flour and raising agents then fold in.

Add in the nuts and milk and fold once more - it won't look like much batter but it rises very well if the recipe is followed as stated. Divide between the prepared tins and bake for 30-35 minutes until the centre of the cake springs back when lightly pressed and no crumbs stick to a skewer inserted into the centre.

Cool on a rack and make the glaze to give it time to firm up a little.

Put the water*, caster sugar and golden syrup in a small saucepan and bring to a boil, immediately take off the heat and stir in the chocolate (*= I quite like this runny so use 40 ml water but if you want it more spreadable add only 30ml). Beat until glossy with a spoon and leave to one side.

Make the buttercream by placing everything in a food processor and blitzing until spreadable but still thick - add the liquid slowly.

Sandwich the cakes together with buttercream and once the glaze has thickened to the texture of double cream (which can take half an hour on a hot day) pour straight from the pan in a steady stream in the centre of the cake. Allow drippage down the sides, encouraging by gently tilting the plate or cake stand if like (I do!).

Keeps very well for several days covered with cling film, only put in the fridge if it is very hot.