Step 1Preheat the oven to 150°C. Lightly spray a 20cm round cake tin with oil. Line base and sides with baking paper. Combine the egg yolks, honey, orange zest, juice and olive oil in a large bowl; whisk until well combined.
Step 2Sift the flour, baking powder and cinnamon together. Gently fold flour mixture and almond meal into the egg mixture.
Step 3Beat egg whites in a separate clean bowl until stiff peaks form. Gently fold the egg whites, in batches, into cake batter until just combined. Pour the cake batter into prepared tin. Bake for 30–35 minutes, or until golden and a skewer inserted into the centre comes out clean.
Step 4Meanwhile, make the syrup: Combine all ingredients in a small saucepan and bring to the boil over a medium heat, stirring to dissolve the honey. Reduce heat and simmer until reduced by half.
Step 5Transfer cake to a wire rack and brush the top of cake with warm syrup. Scatter with almonds. Serve warm or at room temperature.