Preheat the oven to 170deg fan assisted 180deg conventional. Spray a 6 cup Bundt tin with cake release spray. If you also dust with flour, make sure you tap out any excess to avoid an unsightly floury crust.
Make the sauce
Melt the butter and Sugar together over a low heat until it is all melted. Simmer for about 5 mins stirring occasionally. Take off the heat and add the cream. Mix until well combined. Leave to thicken and cool.
Make the Cake
With an electric mixer, beat together the butter and sugar until fluffy and lighter in colour
Add the eggs one at a time adding a little flour to help prevent curdling.
Add the remaining flour and the baking powder. Mix until well combined.
Add the Ground Almonds and crushed Amarettini biscuits. Mix until well combined.
If the mixture is not of a dropping consistency, add the milk and mix together.
Spoon the batter carefully into the Bundt tin making sure you fill all the corners of the pattern.
Place in the centre of the oven and bake for 25-30 mins or until baked, testing the centre of the cake with a skewer until it comes out clean.
Leave in the tin to cool for about 15 mins, then carefully turn out onto a wire wrap to cool completely.
Dust the cake with icing sugar and top with the Amarettini biscuits.
Serve with the Caramel sauce if you wish which will keep in the fridge for several days and can also be used on ice-cream sundaes and other cakes.
The cake will keep in an airtight container for 3 or 4 days.To loosen the sauce to a pouring consistency after being in the fridge, place in a pan over a very gentle heat for a few moments, or in the microwave for a few seconds according to your oven instructions.