For the cake

• Preheat the oven to 180° Celsius
• Place the butter, honey and sugar into a large saucepan
• Place onto a medium temperature and heat until the butter has melted, stirring occassionally
• Set aside to cool then whisk to combine
• Add the eggs, one at a time and whisk using an electric whisk, until incorporated
• Add the flour and fold until incorporated
• Pour into a lined, loaf baking tin and scatter the almonds on top
• Place into the oven and bake for 50 minutes, then remove from the oven, loosely cover the top with baking paper and return to the oven for a further 10 minutes
• Remove the cake from the oven and leave to cool in the tin
• Turn out onto a wire rack to cool completely before slicing