Lightly grease a bundt tin with butter and sprinkle liberally with flour. Preheat the oven to 180°C/gas mark 4. Cream together the butter and caster sugar until light and fluffy, then add the almond extract. In another bowl, sift together the flour, ground almonds, ginger and baking powder.
Beat the eggs one at a time into the creamed butter and sugar. Add a spoonful of the flour mixture between each egg. Fold in the remaining flour mix. Pour the batter into the tin and bake for 45-50 minutes until a skewer comes out clean from the centre. Allow to cool slightly before carefully turning out on to a wire rack to cool completely.
Once the cake has cooled, make the icing. Add the butter to a saucepan and heat for 6-8 minutes until it’s turned brown and releases a nutty aroma. Skim any sediment off the top with a spoon and then pour the brown butter into a bowl.
Add the icing sugar and milk, and mix well with a spoon. If it’s too thick, add a touch more milk, then pour over the cake. Top with the toasted flaked almonds, then slice to serve.