Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4. Wrap a 20 cm loose bottomed square tin with non-stick foil inside and out. Take your time to ensure that there are no gaps through which the molten caramel can seep.
Start by making the caramel: place the butter and sugar in a saucepan and stir over a low heat until the sugar has melted and you have a smooth rich caramel.
Pour into the base of the cake tin. Arrange your fruit in the caramel taking care not to burn your fingers. Put to one side. Now make the cake: Beat together the butter, sugar and vanilla until light and fluffy.
Beat in the eggs one at a time. Stir in both the flours and the milk in two batches i.e. half the flour, half the milk, half the flour, half the milk. Stir in the ground almonds. Spoon the batter over the fruit taking care not to disturb it.
Level the mixture in the tin and bake for approximately 50 minutes or until a skewer inserted into the centre of the cake comes out clean.
Leave to cool on a wire rack for 15 minutes, then turn the cake out (invert it i.e. so it cools how you will serve it with the fruit on top). It is very important to do this while the cake is still hot otherwise the caramel will set making it difficult to get out of the tin.
Serve either warm with custard or at room temperature with thick cream. Bask in the glory of the wonderful thing you have made.