Step 1

Preheat oven to 180°C/160°C fan-forced. Grease base of a 24.5cm springform pan and line with baking paper.

Step 2

Place almonds and meal in a food processor and whiz until combined and the texture of coarse wet sand. Place mixture in a large bowl with carrot, sugar, baking powder, bicarb and cream of tartar. Stir in yolks, zest and juice until well combined.

Step 3

In a separate bowl, beat egg whites until stiff peaks, then gently fold into batter.

Step 4

Spoon mixture into prepared pan and spread surface with a spatula. Bake for 40-45 minutes, until a skewer inserted into the centre comes out clean. (If top of cake is browning too quickly, cover with foil.) Remove from oven and set aside to cool completely in pan on a wire rack.

Step 5

To serve, transfer cake to a serving platter and drizzle with honey. Serve sliced with a dollop of mascarpone.