Honey-Glazed Orange Almond Cake

Position a rack in the center of the oven and preheat to 175 °C (350 °F). Grease a 9-inch round cake pan with 1 tsp of the butter, then line the base with a circle of parchment paper.

In a large bowl, whisk together the all-purpose flour, almond flour, white sugar, baking powder, and fine salt until evenly combined. Set aside.

In a separate bowl, whisk the eggs, whole milk, melted butter, 2 tbsp fresh orange zest, and 3 tbsp fresh orange juice until smooth and fully emulsified.

Pour the egg mixture into the dry ingredients and fold with a rubber spatula until a smooth, thick batter forms — no dry streaks remain. Do not overmix; a few small lumps are fine.

Transfer the batter to the prepared pan and smooth the top with an offset spatula. Bake on the center rack at 175 °C for 28–32 minutes, until the top is deep golden and a skewer inserted at the center emerges clean. The edges will pull slightly from the sides.

Cool the cake in the pan on a wire rack for 10 minutes. Run a thin knife around the edge, then invert onto the rack, peel off the parchment, and flip right-side up. Cool another 10 minutes until warm but not hot.

Combine the raw honey, butter, and 1 tsp orange zest in a small saucepan over low heat. Stir gently for 2–3 minutes until the butter melts and the glaze is glossy and fluid. Remove from heat.

Place the warm cake on a serving plate and pour the honey glaze over the center, letting it spread and pool naturally across the top. Scatter the toasted almond slices evenly over the glaze while it is still warm and fluid. Serve warm or at room temperature.