Heat oven to 180C/160C fan/gas 4.
Grease a 900g/2lb loaf tin and line with a
strip of baking parchment that overhangs
each end – this will help you lift the cake
out when it is cooked.
Put the butter, honey, caster sugar,
ground almonds, flour, baking powder,
bicarb and yogurt into a large mixing
bowl. Put the egg whites into another
small bowl. Put the yolk and remaining
whole egg in with all the other ingredients.
Whisk the whites until stiff, then put
your electric beater into the other bowl
of ingredients and beat until just smooth.
Stir in a third of the whites, then gently
fold in the rest with a wooden spoon.
Tip the mix into the prepared tin, scatter
over the flaked almonds and bake for
55 mins on the middle-lower shelf of
the oven until golden and a skewer
inserted into the middle comes out clean.
Remove the cake from the oven.
Quickly drizzle with 2 tbsp honey and
scatter with a small pinch of fine salt.
Put back in the oven for 5 mins more.
Remove from the oven, drizzle with
2 more tbsp honey, then cool in the tin
on a wire rack. Release stuck almonds
from around the edge with a knife; then,
using the parchment overhangs, carefully
lift the cake from the tin. Eat in slices,
drizzled with a little extra honey if you like.