Ingredients:

-3/4 cup slivered almonds, divided
-1 cup flour
-1 tablespoon grated lemon zest
-3/4 teaspoon baking soda
-1/4 teaspoon salt
-3 large eggs, separated
-1/4 cup canola oil
-3/4 cup honey

-8 oz cream cheese, softened
-1/2 cup honey

1. Preheat oven to 325 degrees F
2. Coat 2 9-inch round pans with oil, and dust with flour
3. Spread 1/2 cup almonds on baking sheet, and toast 10 minutes, or until light brown
4. Chop remaining 1/4 cup almonds to a powder in food processor
5. Combine flour, lemon zest, baking soda, salt, and ground almonds in large bowl
6. Whisk together egg yolks, oil, and honey in separate bowl
7. Fold in flour mixture
8. Beat egg whites with electric mixer until stiff peaks form
9. Fold egg whites into batter
10. Divide between prepared pans; bake 15 to 18 minutes, or until toothpick inserted in the center comes out clean
11. Cool 10 minutes, then unmold and cool on wire rack
12. Blend cream cheese and honey in food processor until creamy; chill 30 minutes
13. Place one almond cake layer on plate, rounded side down, and spread with 3/4 cup of cream cheese mixture
14. Place remaining layer on top, rounded side up, and spread remaining cream cheese mixture on top, letting it drizzle down the sides
15. Sprinkle with almonds