Preheat the oven to 180C/350F/gas mark 4
Use a 20cm/8 inch round cake tin.
Grease and flour the cake tin. Place the butter, syrup and sugar in a small saucepan and place over a low heat, stirring constantly, until the sugar has dissolved. Remove from the heat and set aside.
Place the milk, sour cream and soda mixture in a bowl and whisk. Sift the flour, ginger, salt, mixed spice and cloves into a large bowl. Make a well in the centre and pour in the syrup mixture and the milk and sour cream mixture. Use a metal spoon to mix the liquids together, gradually drawing in the flour. When all the flour has been incorporated and the mixture is smooth, pour the batter into the prepared cake tin. Sprinkle the flaked almonds evenly over the surface and press down very gently into the surface of the cake. Bake for about 1 hour or until the cake is cooked. Remove from the oven and leave in the tin for 30 minutes. Turn out on to a wire rack and leave until completely cold before serving.
