For the dough, mix the room-warm butter with the sugar until smooth and the sugar has dissolved. Then add the eggs one at a time. Always add the next egg when a smooth mass is stirred. Finally, briefly fold in the flour and baking powder.
Butter a springform pan (28 cm diameter), pour in the batter and smooth the surface. If you like, you can also line the springform pan with baking paper. For the topping, melt the butter in a pan, pour in the sugar.
It should dissolve, but not caramelize.
Preheat the oven to 175 degrees (convection oven). Finally, fold the almonds into the sugar-butter mixture. Spread the almond mixture on the dough and bake the cake for about twenty minutes. The surface should look golden.
Spread the honey on the cake while it is still hot and let it cool. If you are not a fan of dry cake, you can quickly make it into a bee sting by filling it with custard.
