Grease and base-line a 20 cm (8 inch) round cake tin. Put the almonds into the grill pan and toast until golden, about 3 minutes, turning frequently.

Sift the flour, baking powder and bicarbonate of soda into a bowl and rub in the fat. Stir in the caster sugar.

Peel half the bananas, mash and then beat with the grated nutmeg, milk and egg. Stir into the dry ingredients and spoon into the prepared tin. Level the surface.

Bake at 180°C (350°F) mark 4 for about 40 minutes. Cool in the tin for 5 minutes. Turn out on to a wire rack and leave until cold.

Split the cake. Caramelise the sugar in a small pan. Immediately pour over the top surface of the split cake, spreading with an oiled knife. Mark the caramel into eight portions.

Beat together the cream cheese, lemon juice and icing sugar. Peel and chop the remaining bananas and sandwich the cakes with half the cream cheese and the banana. Spread a little cream cheese around the sides and cover with the toasted almonds. Decorate the top with the remaining cream cheese.