Preheat oven to moderate 180oC.
Brush two shallow, 20cm round cake tins with melted butter or oil, line base
and side with paper, grease paper.
Using electric beaters, beat butter
and sugar in small mixing bowl until light and creamy.
Add the eggs gradually, beating
thoroughly after each addition. Add the corn syrup and beat until combined.
Transfer the mixture to a large mixing
Using a metal spoon, stir in the sifted flour alternately with the
Stir until just combined and the
mixture is almost smooth.
Divide mixture evenly between the two
tins. Smooth the surface. Bake for 20 minutes or until skewer comes out
clean when inserted in centre of cake. Leave in tins 5 minutes before
turning onto wire rack to cool.
To make the Caramel Cream -
Combine sugar and water in a small pan. Stir over low heat until sugar
has dissolved. Bring to boil. Reduce heat; simmer until liquid has
reduced by half. Remove from heat. Cool slightly. Allow bubbles to
Combine cream and sugar mixture in a
small bowl. Cover and chill 10-15 minutes. Divide cream in half. Spread
the base of one cake with cream.
Place other cake on top, spread top
with remaining cream, sprinkle with almonds.