Preheat the oven to 350˚F (175˚C). Spray a 9-inch round cake pan (with at least 2 inch tall sides) with baking spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
Place almonds in a small baking pan. Spread to a single layer. Bake for 15 minutes or until just beginning to turn pale golden brown, stirring every 5 minutes. Remove from oven and set aside to cool (these will be used at the end to top the cake).
While the cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Sprinkle the toasted almonds over the top of cake while glaze is wet and pat gently. Allow cake to cool completely. Sprinkle with powdered sugar and serve.
*Spray foil lightly with cooking spray or rub with a bit of oil to prevent cake from sticking to the foil.