1. Preheat your oven to 350°F (175°C).

2. Grease and flour a round cake pan approximately 9 1/2 inches (24 cm) in diameter.

3. Melt the butter over low heat in a saucepan.

4. Remove the butter from heat and whisk in the heavy cream.

5. In a separate bowl whisk the eggs and granulated sugar until light and fluffy.

6. Sift the flour and baking powder into the egg mixture then gently fold in.

7. Pour the butter mixture into the egg mixture and mix until smooth.

8. Pour the batter into the prepared cake pan.

9. Bake in the lower third of the oven for approximately 25 minutes or until the cake is almost fully baked.

10. Combine all tosca mixture ingredients except the almonds in a saucepan.

11. Bring the tosca mixture to a boil over medium heat then remove from heat as soon as bubbles form.

12. Stir the sliced almonds into the tosca mixture.

13. Remove the almost-baked cake from the oven.

14. Gently spread the tosca mixture evenly over the top of the cake.

15. Return the cake to the oven and bake for an additional 10-12 minutes or until the surface is golden brown.

16. Allow the cake to cool in the pan before releasing and serving.