Prepare a small 18cm flan or cake tin by brushing it with some of the melted butter. Preheat the oven to 180C/ 350F/gas 4.
Melt the butter in a small pan. Beat the eggs with the sugar until thick. Add the vanilla and the cream and beat well in. Add the flour mixed with the baking powder and beat in, followed by the butter. Spoon the mix into the tin and bake for 25 minutes until barely firm.
Melt the butter for the topping in a small pan, add the almonds, flour, sugar and the cream and mix until bubbling. Take the cake out of the oven and turn the heat up to 200C/400F/gas 6. Spoon the almond mix over the cake and return it to the oven for 7-10 minutes.
Remove from the tin and serve while warm, ideally with a scoop of ice cream or a dollop of lightly whipped cream.
