Preheat the oven to 350°F (180°C) and grease a 9-inch (23cm) cake tin with a little butter.
Zest the oranges and slice the remaining fruit. Set zest and slices aside separately.
In a bowl, whisk together the eggs, honey, orange zest and vanilla extract until well combined.
Add the almond flour, spices and baking powder and mix until smooth.
Pour the batter into the tin and bake. Remove after 30 minutes and insert a toothpick — if it comes out clean, the cake is done. If some batter is still stuck to the pick, return the cake to the oven for another 5-10 minutes.
Allow the cake to cool completely before removing it from the tin by turning it upside down and tapping gently on the bottom.
Garnish with orange slices, flaked almonds and a little icing sugar if preferred.
