Preheat the oven to 170 degrees. Grease and flour a 26 cm springfoam pan and set aside.

Melt the butter. Measure out 13 tablespoons and keep aside for the cake. Use the remaining butter for preparing the topping.

In a medium bowl, lightly combine the milk, eggs and vanilla essence.

In another large bowl, combine all the dry ingredients and whisk till well combined.

Add the butter and half the egg mixture. Using a hand beater, mix on low speed till the dry ingredients are moistened.

Increase to high speed (medium speed if using a stand mixer) and beat for a minute to aerate the mixture.

Scrape down the sides. Add the remaining egg mixture in 2 batches, beating each time for 20 seconds to incorporate well.

Scrape the batter from the sides well. Slowly scrape the batter into the prepared pan and smooth the surface with a spatula.

Bake the cake for 30 to 40 minutes until almost done.

While the cake is getting baked, we can make the topping. Heat a saucepan, add in the remaining butter. Add in the nuts and toast for around 5 minutes.

Add in the milk and flour and mix well till there are no lumps.

Finally add in the golden syrup and keep stirring continuously till the golden syrup encompasses the whole mixture. Keep the topping on low flame till ready to use, to ensure that it keeps a flowing consistency, and does not become like candy!!!

Once the cake is done for 30 minutes, pull out the pan, spread out the topping and keep it back into the oven for a further 8 minutes.

Please ensure to check the doneness of the cake before spreading the nuts, the last bit of baking is only to brown the topping.

Take out the springfoam and allow the cake to cool in the pan for 10 minutes. You can see the cake shrinking from the sides of the pan.

Remove the side of the pan, and slowly slide the cake onto a rack. Cool completely before slicing and serving.