Preheat your oven to 180ºC (350ºF) and grease a 12 cup bundt pan using a generous amount of cooking spray over the whole surface and then flour.

Place the almonds around the bottom of the pan if using, securing them with little blobs of butter to keep them evenly spaced, and then place the pan in the freezer until you are ready to use it. 

Beat the butter on medium speed until creamy for about 4 minutes.

Sift together the two types of sugar and then gradually add them to the butter, beating until light and fluffy.

Seperate the eggs and add the egg yolks only , one at a time, beating until smooth and then add the almond essence and vanilla extract.

Beat the egg whites until stiff peaks form and set aside.

Sift the flour, baking powder and salt three times for extra light and fluffy cakes.

On a low speed gradually add the flour mix alternatively with the milk, starting with the flour and ending with the flour .

Fold the stiff egg whites into the batter mix and spoon into the cold prepared bundt pan.

Bake for 1 hour to 1 1/2hrs depending on your oven.  Leave in the pan for at least 20 minutes or until cool.

Sift icing sugar over the cake plain, or add whipped cream and berries for a delicious dessert.