Coat a 9″ springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
Process whole almonds in a food processor or blender until finely ground, about 1 3/4 cups ground.
Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined.
Add the ground almonds and beat on low until combined.
Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a handheld mixer or the whisk attachment on a stand mixer) on medium speed. Beat until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer).
Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
Bake the cake at 350 degrees until golden-brown and a skewer inserted into the center comes out clean, about 28 minutes.
Let cool in the pan for 10 minutes.
Run a knife around the edge of the pan and gently remove the side ring.
Let cool completely.
If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper.
Carefully transfer the cake to a serving platter.
To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.
Please verify the dietary and allergen status of all products before consumption for your protection. For medical advice, contact your health professional. The recipe information contained in this website is not warranted and Barkman Honey accepts no liability for any inaccuracies, errors or misrepresentations of any of the included recipes.