Recipe Method

1. Pre-heat oven to 180 °C. Grease a ring cake pan very well.
2. Toast the almonds in a dry frying pan over medium heat, tossing regularly until golden. Set aside to cool.
3. Cream the butter and sugar together thoroughly. Beat in the eggs one at a time, then mix in the buttermilk.
4. Blend in the remaining ingredients including the toasted almonds.
5. Pour the batter evenly into the prepared ring tin and bake for 40-45 minutes.
6. Meanwhile, break up the marshmallow Easter eggs in a pot, stirring over low heat until melted.. Remove from the stove, and  stir in the cream cheese thoroughly, to a smooth glossy chocolate spread. Refrigerate until needed.
7. After a few minutes, loosen and turn out the cake onto a cake cooling rack.
8. Either spread the topping over the cooled cake, or serve in a separate bowl for spooning on each slice when serving.  If choosing the latter suggestion, dredge sieved icing sugar over the cake.  Fill the ring centre with the chocolate speckled eggs.