Preheat oven to 350°F.
Spray a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
Beat 4 egg yolks, ½ cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer on medium speed until well combined.
Add the ground almonds, cinnamon and allspice and beat on low until combined.
Beat 4 egg whites in another large bowl with the electric mixer on medium speed until very foamy with soft peaks.
Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined.
Scrape the batter into the prepared pan.
Bake the cake until golden brown and a skewer inserted into the center comes out clean, 25 to 28 minutes.
Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring.
Drizzle the top of the cake with honey and sprinkle with sliced almonds. Recipe inspired by @eatingwell.
