Preheat your oven to 170°C (338°F). Grease and line an 8x8 inch baking pan with parchment paper.

In a large bowl, beat butter and sugar together until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in almond essence.

In a separate bowl, sift together flour, baking powder, and ground almonds.

Gradually fold the dry ingredients into the butter mixture until just combined.

Pour the batter into the prepared baking pan and smooth the top.

Bake for 25 minutes until the top is slightly firm but not fully baked.

While the cake is baking, melt butter and sugar in a saucepan over low heat.

Stir in milk, lemon juice, flour, almond flour, and almond essence until smooth.

Let the mixture thicken slightly, then remove from heat.

After 25 minutes of baking, remove the cake from the oven and spread the almond topping evenly over it.

Return to the oven and bake for another 15-20 minutes, or until the topping is golden brown and crispy.

In a small bowl, whisk together powdered sugar and milk until smooth.

Once baked, let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Drizzle with the icing drip and sprinkle with almond flakes (if using).

Slice and enjoy!