Preparation:

	Preparing Toffee: Heat sugar and water in a thick-based saucepan until sugar is melted and golden. Add half the amount of thick cream gradually, stir until smooth, and keep aside at room temperature.
	Preparing Cake: Heat oven to 350 F. Grease and flour a 9 inch round pan.
	Sift flour, baking powder and salt. Keep aside.
	Beat sugar and eggs with electric mixer on high speed until light, stir in whipping cream and vanilla, fold in flour and pour into pan.
	Place half the amount of toffee in plastic bag, cut corner, pipe toffee over batter. Bake for 30-35 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes.
	Return the remaining toffee to low heat, add the remaining cream and stir until smooth. Spread some on side of cake, and cover with almond. Serve with remaining toffee. Enjoy.