1.Preheat oven to 180°C. Lightly grease and line a 20cm cake pan with baking paper.
2.Place butter in the bowl of an electric mixer and beat on medium speed 1-2 minutes, until creamy. Gradually add sugar and continue to beat 3-4 minutes, until thick, scraping down sides of bowl occasionally.
3.Add eggs one at a time, beating well after each addition. Fold in combined sifted flour and baking powder, almond meal, nuts and zest.
4.Pour into cake pan, smoothing top. Bake 35-40 minutes, until cooked when tested with a skewer. Cool in pan on rack.
5.To make syrup: combine sugar and juice in a saucepan. Stir over medium heat until sugar dissolves. Bring to the boil and simmer 30 seconds without stirring.
6.Turn cake out onto rack then invert onto a serving plate. Slowly spoon half the syrup over and sprinkle with nuts. Serve with remaining syrup.