Cream butter and sugar until light and fluffy. Add egg, beat well. Fold in sifted flours alternately with milk. Turn mixture into a greased 20cm tin. Bake in a moderate oven for 40 “ 45 minutes, or until cooked. Turn cake onto a wire rack to cool. When cold, top with butterscotch icing.
Icing: Place all ingredients except icing sugar in a saucepan and cook, stirring constantly, until mixture boils. Boil steadily, without stirring, for 4 “ 5 minutes. Allow to cool until warm, beat in icing sugar to give spreading consistency. Spread over cake and sprinkle with almonds.