Spray a 9 inch spring-form pan with non-stick baking spray, set aside.
Melt butter, remove from heat and set aside to cool slightly. Beat
eggs and sugar on high until pale yellow and thick. Sift flour and
baking powder into egg mixture, with a spatula mix gently until
combined. Add cream and melted butter, mix gently until combined.
Pour batter into spring-form and bake 30 minutes or until just
starting to turn golden.
In the meantime make the Tosca topping. Melt butter, add almonds,
oats, sugar, cream and flour, stir. Bring to a boil and allow to boil
for 2 minutes. Pour hot topping over cake and place back into oven.
Continue to bake cake until golden, about 15 minutes. Cool cake on
baking rack.
Serve cake with a dollop of whipped cream or fresh berries.
