Created by ImPat on November 8, 2017
Step 1: Preheat oven to 180C.
Step 2: Grease a deep, 20cm round cake pan and line base with baking paper.
Step 3: Beat butter, sugar and vanilla together in a large bowl and using an electric mixer, until pale and creamy and then add eggs one a a time, beating well after each and then gently fold in flour and buttermilk in alternate batches, finishing with flour.
Step 4: Spoon half the mixture into the prepared pan and then press profiteroles into batter and then cover with remaining cake batter and scatter almonds over cake batter.
Step 5: Bake for 40 to 45 minutes or until cook, when tested.
Step 6: Cool in pan for 5 minutes, before transferring to a wire rack to cool completely before serving.