• Preheat the oven to 325°F.
• grease and line a 9” spring-form cake pan with parchment paper. Mix the dry ingredients: almond flour, oat flour, baking powder, spices if using and salt into a large mixing bowl and whisk together. Be sure to break up any clumps.
• In a separate bowl, add the 3 whole eggs and beat on medium-high speed with a hand mixer or in the bowl of a standing mixer till the volume of the beaten eggs has increased, and the texture has gone from liquid to thick and foamy (like the foam of a cappuccino). The color will be light yellow (~ 5 minutes). Add the honey and olive oil into the foamy eggs and beat the mixture until thoroughly combined.
• Add half the sliced almonds to the batter. Fold the wet mixture into the dry ingredients with a silicone spatula till smooth and homogenous. Pour the batter into the prepared pan and sprinkle the remaining almond slices evenly on top.
• Bake for 30-40 minutes, until golden brown on top, firm, and a toothpick comes out clean or with a few crumbs.
• Let cool in the pan for 10 minutes before removing the cake. Enjoy with fresh berries and whipped cream (recipe follows).

Whipped Cream

• In the bowl of a small food processor add the cream. Run until soft peaks are formed. Add cream creese, vanilla, honey or sugar and pulse until smooth. Add the greek yogurt and pulse a couple more times until completely smooth and everything is well incorporated. Keep chilled and serve with the cake.