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Preheat the oven to 180C Fan.
Melt the butter and leave to cool until lukewarm.
Beat eggs with a pinch of salt, then add the sugar and whisk until fluffy and all the sugar has desolved.
Sift in the flour and baking powder and fold it into the batter, then gently fold in the cooled butter and the milk.
Pour the batter into buttered round tin (around 24 cm in diameter).
Bake in the oven for 25 minutes.
Meanwhile put all the ingredients for the glaze into a small saucepan and let them melt together over low heat, while stirring until golden.
Turn off the heat.
Remove the cakes from the oven and spread the glaze over, then bake again for further 10 to 15 minutes or until a skewer comes out clean from the centre of a cake and topping has caramelized.
Leave them to cool on a wire rack in tin for first 15 minutes, but remember to remove from the tin before the sugar set completely.