1.Preheat oven to 180°C. Grease a 6-hole oval friand pan.
2.Beat butter and 1/2 cup sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time (mixture will curdle at this stage, but will come together later). Stir in ground almonds and flour.
3.Divide mixture into pan holes; sprinkle with flaked nuts. Bake about 25 minutes.
4.Meanwhile, make lemon syrup. Stir juice, remaining sugar and water in a small saucepan over heat, without boiling, until sugar dissolves. Bring to the boil. Boil, uncovered, without stirring, about 10 minutes or until syrup thickens. Pour syrup into small heatproof jug.
5.Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack over tray. Pour hot lemon syrup over hot cakes.