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1
Preheat the oven to 350 degrees F. Butter and flour an 8- or 9-inch springform pan.
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2
Dissolve the yeast in the lukewarm milk, and let proof until foamy.
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3
Spread the almonds on a baking sheet and bake until they are lightly toasted, 2 to 3 minutes.
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4
Let cool, then place them in a food processor fitted with the metal blade, add 2 tablespoons of the sugar, and pulse until the almonds are very finely chopped but not pulverized.
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5
Set aside.
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6
In a large bowl, beat the egg yolks with 3/4 cup of the sugar until pale yellow.
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7
Beat in the butter.
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8
Add the honey, yeast mixture, liqueur, and almonds, and beat to combine.
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9
Add the flour in two or three additions, mixing thoroughly.
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10
In a large bowl, beat the egg whites with the remaining 2 tablespoons sugar until stiff.
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11
Gradually fold the whites into the almond mixture.
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12
Pour the batter into the prepared pan, shaking the pan to distribute the batter evenly.
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13
Place the pan on the middle rack of the preheated oven and bake for about 40 minutes, or until a thin knife inserted in the center of the cake comes out clean.
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14
Let the cake cool for about 10 minutes, then remove the sides of the pan and let the cake cool on a rack completely before serving.
