Place almonds in a small baking pan. Spread to a single layer. Bake for 8-12 minutes or just until they're beginning to turn pale golden, stirring every 3-4 minutes. Remove from oven and set aside to cool (these will be used at the end to top the cake).
Cool the cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack. The bottom of the cake will become the top so leave the flat side up.
While the cake is still warm, using a pastry brush, gently pat the glaze all over the sides and top of the cake. Just keep going over the cake till the glaze is gone, starting on the sides and finishing on the top. Some of it will drip off, but most of it will soak in.
Sprinkle the toasted almonds over the top of the cake while the glaze is wet and pat gently. Allow cake to cool completely. Sprinkle with powdered sugar, if desired. ENJOY!
See Café Tips above in the post for more detailed instructions and tips.
To make this cake gluten-free, simply replace the all-purpose flour with Meaure-for-Measure King Arthur Gluten-Free Flour. (Other brands of cup-to-cup flour would probably also work but I tested this recipe with the King Arthur brand which is available at Whole Foods and other larger grocery stores. It's also available online.)