Put the eggs and sugar in a large bowl. Beat with an electric whisk until you have a pale, foamy mixture.
Add the melted butter, wine, flour and ground pecans.
Pour the mixture into a silicone cake mould of 28 cm. Bake for 20 minutes at 180ºC.
Remove the cake from the oven and cover with the almond slices, then return for another 10 minutes.
Finally, sprinkle with icing sugar.
Blend the almonds with the water until you have a fine mass, then press through a fine-meshed sieve.
In a pan, mix the sugar, cornflour and almond milk.
Add the lemon zest, cinnamon and salt. Put over a medium heat and cook, stirring constantly, until it thickens. Allow to cool and serve with the cake.