Preheat the oven to 220 C, 425 F, Gas Mark 7. Cream the butter and sugar until pale, if using a hand mixer this will take 5 minutes. Add the eggs gradually beating well after each addition and fold in the flour, baking powder and spice. Lastly add the milk, honey and half the nuts. Place 6 deep paper muffin cases onto a muffin tray and spoon the mixture into each case. Evenly distribute the almonds on top and bake in the preheated oven for 20 minutes until risen, golden brown and firm to the touch. NOTES : A sweet light sponge cake suitable for breakfast or mid-morning, or afternoon tea.
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