Preheat oven 350ºF/180ºC and spray a 8 inch/20cm springform pan with cooking spray then dust with all purpose flour.
Whisk together flour and baking powder.
In a bowl, (I used a stand mixer but use a hand held if that what you have) beat the eggs and sugar until thick and fluffy.
On low speed mix in the flour mixture and then the butter, cream and vanilla until just incorporated. Don't over mix!
Scrape into the prepared pan and spread evenly.
Bake for 25-30 minutes until golden brown but not cooked through.
Prepare the Topping
This topping needs to be used while warm so time it to be ready when cake is. In a saucepan mix the butter, sugar, flour and cream then add the almonds and mix well. Stir over medium heat for 3 to 5 minutes until it is very warm. It won't boil but will be the consistency of a thick cream sauce.
Remove cake from the oven. Dollop spoonfuls of the topping over the cake and spread with the back of a teaspoon evenly.
Return the cake to the oven for another 20-25 minutes until golden and the topping is bubbling. Be careful that it doesn't burn.
Remove the cake from the oven and cool in the pan for 5 minutes then use a knife to loosen the edges of the cake from the pan. Loosen the springform sides and remove. Allow the cake to cool.
Notes
Tips for success
Be careful not to overbeat
Make the topping while the cake is cooking and have it hot
Cook the cake until almost done before adding the topping
Run a knife around the edge of the cake before it is completely cold and the topping has hardened.
Store in an airtight container for a day or two.
A springform pan is available at most kitchen stores. This pan has removable sides making it easy to remove cakes and cheesecakes.