Step 1

Saffron soak in 1 tablespoon of boiling water. Meanwhile, preheat the oven to 150 ° C or gas oven Roast almonds in a dry frying pan and let cool on plate. Peel the lime under clean running water and thinly grate. Fold back approx. 3 cm of baking paper edges, fold into a square tray of approx. 22 cm. Fasten corners with paper clips.

Step 2

In bowl of butter with sugar and cream cheese (with hand mixer) beat until soft mixture in approx. 5 minutes. Beat eggs one by one. Stir in saffron, lime zest and 3 tablespoons of honey. Sift the flour and baking powder and lightly with batter with approx. 2 tablespoons. Cut half of roasted almonds. Pour the batter into cake tin, smooth the top.

Step 3

Cake in the middle of oven in approx. 1 hour until cooked and light brown. Cover the warm cake with the remainder of honey, scatter the remainder of the almonds. Allow the cake to cool. Remove baking paper from cake and serve cake in strips.