Set your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper. Make sure the parchment hangs slightly over the edges for an easy lift later.

In a bowl, combine the flour, baking powder, salt, ground cinnamon, and cloves. Give it a quick whisk to ensure the spices are evenly distributed.

In a large mixing bowl, combine the softened butter and sugar. Beat the mixture until it becomes pale, smooth, and fluffy, ensuring the sugar is fully incorporated. This step is key to adding air into the batter, which helps create a light and tender cake. Add the almond paste in small chunks and continue mixing until smooth. It might take a few extra minutes, but the effort is worth it.

Crack the eggs in one at a time, beating thoroughly after each addition. The batter will become rich and creamy as the eggs blend in.

Slowly add the dry mixture to the wet ingredients, folding it in gently with a spatula. Mix just until the ingredients are combined and no dry streaks remain. Avoid overmixing to keep the cake light and fluffy.

Fold in the toasted almonds, saving a small handful for decorating later. Make sure they’re evenly spread throughout the batter.

Transfer the batter into the prepared pan, spreading it evenly with a spatula. Bake for 40–45 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10–15 minutes, then carefully move it to a wire rack to cool completely.

In a small saucepan, melt the butter over low heat. Stir in the muscovado sugar and cream. Let the mixture bubble gently for 2–3 minutes, stirring constantly, until it thickens slightly. Remove from heat and let it cool slightly.

Once the cake has cooled, pour the caramel topping over the top, allowing it to flow naturally down the sides. Sprinkle the reserved toasted almonds on top for decoration and a delightful crunch.