Apple Blueberry and Almond Cake

Ingredients
125 g butter, softened
125 g (1/2 cup) castor sugar
1 tsp vanilla extract
2 eggs, beaten
100 g (3/4 cup) SR flour
50 ml milk
125 g ground almonds
1 large apple, peeled, cored and sliced
100g blueberries

Topping
125 g butter, melted
2 eggs
125 g (1/2 cup) castor sugar
1 tsp ground cinnamon
50 g flaked almonds

Preheat oven to 180 deg C. Grease and line base of a 20 cm spring form cake tin.
Beat butter, sugar and vanilla until fluffy and then gradually beat in eggs, one at a time. Add a little sifted flour if it looks like separating. Lightly fold in remaining flour, milk and half the almonds until combined.
Spread into base of cake tin. Sprinkle with remaining ground almonds and then top with apple and blueberries.
To make topping, put melted butter in a bowl and whisk in eggs, sugar and cinnamon.
Pour over cake. Sprinkle with flaked almonds. Bake for about 60 minutes; when ready, it should be firm to the touch and a skewer inserted in the centre it should come out clean. Cool completely in the tin before turning out. Dust with a little icing sugar.