1. Preheat your oven to 180ºC/160º fan/gas 4. Grease your bundt pan using the ‘double butter’ method: brush the tin with melted butter, chill the tin in the fridge for 5 mins, then brush with another layer of melted butter. Chill until ready to use.
2. To make the sponge, cream together the butter and caster sugar until pale and fluffy using an electric whisk or a stand mixer fitted with a paddle attachment. Add all the remaining ingredients and beat until combined.
3. Pour the batter into the greased bundt tin and bake for 30 mins or until a skewer inserted into the centre comes out clean. Crumbs are fine, batter is not!
4. Leave the cake to cool for 10 mins then turn out onto a wire rack to cool completely. If the cake is reluctant to release, allow it to cool in the tin completely. Then fill a basin with hot water, let the tin rest in the hot water for a couple of minutes, then turn out onto the wire rack.
5. To make the honey butter, whisk the butter until pale and fluffy using an electric whisk or a stand mixer fitted with a paddle attachment. Add the honey and beat for another few minutes until smooth. If you want to get rid of air bubbles, take a rubber spatula and gently fold by hand.
6. Once the cake is cooled, spread or pipe the honey butter on top. Scatter with some toasted flaked almonds, and arrange some assorted fruit on top if you like. Serve with a generous heart.