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1. Preheat the oven to 350°F. With a pastry brush, coat the bottom and sides of an 8-inch spring form cake pan with the butter. Then add 2 tablespoons of the sugar, tipping the pan from side to side to spread it evenly on the bottom and sides. Turn the pan over and rap it sharply to remove the excess.
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2. Spread the almonds on a baking sheet and toast them in the middle of the oven for about 10 minutes or until they color lightly. Remove the nuts from the oven and increase the heat to 375°F. Set ¼ cup of the nuts aside and pulverize the rest in a blender or with a nut grinder or mortar and pestle.
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3. In a heavy 1- to 1½-quart saucepan, bring 2 cups of the sugar and the water to a boil over moderate heat, stirring until the sugar dissolves.
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4. Add the pulverized almonds and, stirring constantly, cook for about 5 minutes or until the mixture comes to a boil and becomes translucent. So that it will cool more quickly, pour the syrup into a bowl or another pan and set it aside until it is lukewarm.
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5. In a heavy 3- to 4-quart saucepan, beat the egg yolks with a whisk or a rotary or electric beater until they are thick and lemon colored. Still beating, pour in the lukewarm almond mixture in a thin stream and continue to beat until cool and thick.
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6. Add the almond extract, cinnamon and lemon peel and place the pan over the lowest possible heat. Cook, stirring constantly, for about 15 minutes, or until the mixture is thick enough to coat the spoon heavily. Do not allow it to boil or the eggs will curdle.
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7. Pour the mixture into the pan and sprinkle the top evenly with the remaining 2 tablespoons of sugar. Bake in the middle of the oven for 15 to 20 minutes or until the cake is firm to the touch. Then remove it from the oven and let cool for 10 minutes before removing the cake from the pan.
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8. Serve warm, or at room temperature, sprinkled immediately before serving with a little more sugar and topped with the reserved toasted almonds.
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