Step 1

Add the almond flour to a skillet and set it over medium heat. Cook, stirring constantly, until the almond flour turns golden brown. Remove from heat and scrape into a bowl or a plate. Let cool completely before using. You can speed up the cooling by placing it in the refrigerator and stirring it from time to time.

Step 2

Heat the oven to 325 degrees F (163 degrees C).

Step 3

Prepare the honeycomb pan: spray each cavity of the pan with non-stick spray or use a pastry brush to coat each cavity with melted butter. Use a flour sifter or fine mesh strainer to sprinkle flour over the pan. Shake the pan, and tap on the sides of the pan to distribute the flour. You want to make sure the bottom and sides of each honeycomb cavity has a light coating of flour. (see photo above)

Step 4

Add the toasted and cooled almond flour to a medium size bowl with the all-purpose flour, whole wheat flour, baking soda, salt, and nutmeg. Stir with a wire whisk to combine.

Step 5

Add the melted butter, olive oil, honey, whole eggs and egg yolk, lemon zest, almond extract, and sour cream or yogurt to a seperate bowl. Stir vigorously with a wire whisk until all the ingredients are fully blended.

Step 6

Add the dry ingredients to the mixer bowl and stir with a spoon just until the batter is smooth and all the ingredients are combined.

Step 7

Pour the batter in the pan, distributing it evenly between all the honeycomb cavities.

Step 8

Place the pan in the center of the preheated oven and bake for 30-35 minutes, until a toothpick inserted in one of the center honeycomb cavities comes out without any evidence of raw batter.

Step 9

Allow the cake to cool in the pan for 5 minutes, then place a wire rack over the top of the pan and quickly flip the cake over to release it from the pan to the wire rack. Let the cake cool completely before topping with honey glaze or whisky sauce.

Step 10

Once cool, spoon honey glaze or whisky sauce over the cake, coating it completely. The texture of this cake is meant to soak up the sauce, so after pouring some sauce over the cake, go back over it a time or two to ensure it's well coated.