Grease a 10-inch (25-cm) springform cake pan.
Preheat oven to 400°F (205°C).
To make cake, melt butter; cool slightly.
Put eggs, sugar and vanilla into a medium bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Sift flour and baking powder into mixture; fold in thoroughly.
Stir in butter and cream.
Turn batter into greased pan; smooth the surface.
Bake 15 minutes or until top is just firm.
Make topping while cake is cooking.
Do not turn off oven.
Leave cake in pan.
To make topping, melt butter in a small saucepan; add sugar, creamed honey or honey spread, cream, almonds, cinnamon and orange peel.
Stir ingredients well; bring to a boil.
Spread mixture over partially cooked cake; return to oven and bake 15 minutes longer or until almonds are browned.
Leave cake in pan until topping begins to set.
Transfer to a rack to cool.