Preheat the oven to 180°C and grease a deep 20-cm round pan. Grease and line it with baking paper.
Beat the eggs and sugar in a large bowl until thick and pale. Using a spatula fold in the lemon rind, butter and cream, in batches. Fold in the flour. Pour into the prepared tin and bake for 40 minutes until firm in the centre.
When the cake is nearly ready, make the almond topping by combining all the ingredients in a saucepan. Stir over a medium heat and bring to the boil. Turn off the heat and pour the hot mixture over the top of the cake.
Put the cake back in the oven for 10 minutes or until the topping turns golden. Remove from oven and allow to cool in the tin.
Once cool, remove the cake from the tin and place on a serving plate. This is fabulous with whipped cream.