A fragrant Orange Almond Cake with a golden, slightly sticky finish.

Preheat oven to 350°F (175°C).

Grease an 8-inch pan or 1 lb paper loaf pan.

In a bowl, mix all the dry ingredients.

In a separate bowl, whisk the eggs, then add orange zest, orange juice, olive oil, vanilla, and honey.

Whisk until smooth.

Add the wet mixture to the dry ingredients and stir just until combined.

Pour into the pan.

Scatter sliced almonds over the batter for an extra layer of crunch and that delicate crackle in every bite.

Bake for 35–40 minutes. Let the cake rest slightly, then drizzle with honey while it is still warm.

35–40 mins baking