Preheat the oven to 375°F (190°C).

Grease an 8-inch round cake pan.

Line the bottom with parchment paper, leaving overhang for easy removal.

In a small bowl, whisk together:

All-purpose flour

Baking powder

Kosher salt

In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 2 minutes.

Scrape down the sides of the bowl.

Add Wet Ingredients

Reduce mixer speed to low.

Add vanilla extract and almond extract.

Slowly drizzle in the whisked eggs until fully incorporated.

The mixture may appear slightly curdled, which is normal.

Gradually add the flour mixture and mix until almost combined.

Remove the bowl from the mixer.

Fold in the almond flour by hand using gentle "J" motions.

Mix until fully incorporated without overworking the batter.

Transfer batter to the prepared cake pan.

Smooth the surface evenly.

Sprinkle sliced almonds over the top.

Bake for 28–35 minutes.

The cake is ready when a toothpick inserted into the center comes out with moist crumbs but no wet batter.

While the cake bakes, combine honey and water in a small saucepan.

Heat over medium-low heat.

Stir until smooth and fully combined.

Transfer to a measuring cup with a pour spout.

Remove the cake from the oven.

Place the pan on a cooling rack.

Slowly pour the warm honey syrup over the entire cake surface and edges.

Allow the syrup to soak in gradually.

Cool for 20 minutes.

Remove from the pan and allow to cool completely.

Slice and serve slightly warm or at room temperature.

Garnish with extra honey drizzle if desired.