Melt the butter for the cake in a small pan. Use some to brush the insides of a 18cm cake tin (I used 20cm tin) then dust with the breadcrumbs. I think you could probably miss out the breadcrumbs and just butter the tin.
Preheat the oven to 180C/Gas 4. Break the eggs into a bowl and whisk until frothy. Add the sugar, slowly, while whisking. Beat until thick.
Beat in the vanilla extract and the cream, sift in the flour and baking powder and fold through with a metal spoon.
Pour in the rest of the melted butter and mix. Pour the batter into the prepared tin, shake and tap to distribute evenly. Bake for 25 minutes until just firm in the middle.
Half way through the cooking time, prepare the topping. Melt the butter in a pan then add the almonds, sugar, flour and cream and stir over a low heat until just bubbling.
When the cake is cooked remove from the oven and turn the heat up to 200C/Gas 6. Spoon the almond mixture on to the top and gently spread it evenly all over. Return to the oven and bake for another 5 minutes until golden.
Remove from the tin and cool on a wire rack. Serve with cream.