Ingredients

• 60 g Unsalted butter, melted
• 80 g Light brown sugar, packed
• 75 ml Sea buckthorn purée or juice
• 60 g Sliced almonds
• 200 g All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 120 g Unsalted butter, softened
• 180 g Granulated sugar
• 2 Large eggs
• 1 teaspoon Pure vanilla extract
• 125 ml Whole milk

Instructions

1. 1

   Preheat oven to 180°C (350°F). Grease a 23 cm (9-inch) round cake pan and line the bottom with parchment paper.

2. 2

   For the topping: In a small bowl, mix the melted butter, brown sugar, and sea buckthorn purée. Pour this mixture evenly into the bottom of the prepared pan. Arrange the sliced almonds over the mixture.

3. 3

   For the cake: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

4. 4

   In another bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).

5. 5

   Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

6. 6

   Add the dry ingredients to the wet mixture in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix just enough to combine, do not overmix.

7. 7

   Carefully spoon the cake batter over the sea buckthorn and almond layer in the pan. Smooth the top.

8. 8

   Bake for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean.

9. 9

   Let the cake cool in the pan for 10 minutes. Carefully run a knife around the edges of the pan.

10. 10

    Place a serving plate on top of the pan and, holding both firmly, invert the cake. Carefully remove the pan and parchment paper. Serve warm or at room temperature.