First, prepare the syrup. Slice the lemon and place it in a deep saucepan. Add all the ingredients except the almond oil. Bring it to a boil and remove from heat. When it cools down a bit add the almond oil and mix well. Let it cool down completely because we will use cold syrup on the hot cake. Remove the lemon slices, star anise, cloves and cinnamon stick when the syrup is totally cold.
Mix all the dry ingredients in a mixing bowl. In another bowl beat the eggs with melted butter and lemon juice. When you get a shiny emulsion to add almond milk and keep mixing.
Slowly start adding the dry ingredients spoon by spoon. When you get a nice and thick batter pour it into a cake pan of your choice. I use 30 cm (9 inches) round non-stick baking pan. If your cake pan does not have a non-stick coating, use some butter to grease it first.
Sprinkle the almond flakes all over the cake and bake it at 160ºC (320ºF) for 25 minutes. Take the baked cake out of the oven and slowly start pouring the syrup around the edges, and then in the middle.
Let your Amygdalopita cool down totally before serving.