Steps
- Preheat the oven to 350°F / 180°C. Butter an 8in / 20cm springform pan and line its base and sides with parchment. Whisk 1 cup of all-purpose flour, 1½ teaspoons of baking powder, and ½ teaspoon of kosher salt together.
- Measure 1⅓ cups of honey and reserve half for the syrup. Beat the remaining honey with 225g of softened unsalted butter for 3 minutes, scraping down halfway; the butter should be pliable but still cool, without a greasy sheen.
- Measure 4 large room-temperature eggs. With a wooden spoon, stir in one egg, then a quarter of the flour mixture, and repeat until both are used.
- Stir in 3 tablespoons of slightly warmed whole milk. Spread in the pan, scatter ⅓ cup of sliced almonds over the top, and bake for about 45 minutes, until a skewer comes out clean.
- Cool the cake in its pan for 30 minutes. Meanwhile, gently boil the reserved honey with ¼ cup of water over medium-low heat for 5 minutes, then cool the syrup for 10 minutes.
- Set the pan on a plate and poke about thirty holes through the cake between the almonds. Pour the warm syrup over in four additions, letting each soak in before adding the next.
- Leave for 15 minutes to absorb the syrup. Remove the pan sides and serve warm.