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1
Make the cake: Position a rack in the lower third of the oven and preheat to 325 degrees F. Brush the bottom and side of a 9-inch springform pan with olive oil and line the bottom with parchment.
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2
Brush the parchment with more olive oil and dust with almond flour, tapping out the excess.
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3
Whisk the almond flour, potato starch and salt in a medium bowl.
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4
Combine 1/2 cup sugar, 1/3 cup honey, the lemon zest, 4 egg yolks, vanilla and almond extracts, and the olive oil in a large bowl; beat with a mixer on medium-high speed until smooth and creamy, about 3 minutes.
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5
Reduce the speed to low; beat in the almond flour mixture until just incorporated.
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6
In a separate bowl, beat the 6 egg whites with a mixer on medium speed until foamy, about 1 minute.
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7
Gradually beat in 1/2 cup sugar until stiff glossy peaks form, about 3 more minutes.
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8
Gently fold about one-third of the beaten egg whites into the batter, then fold in the rest until just incorporated (it's OK if some white streaks remain).
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9
Pour the batter into the prepared pan.
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10
Bake until the cake is golden and springs back when lightly pressed, 50 to 55 minutes.
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11
Transfer to a rack to cool completely.
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12
(Don't worry if the cake falls slightly in the center.)
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13
Meanwhile, make the topping: Place the lemon slices in a small saucepan, cover with water and bring to a simmer over high heat, about 3 minutes; drain and return to the pan.
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14
Cover with fresh water; bring to a simmer and drain.
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15
Repeat one more time with fresh water.
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16
Return to the saucepan and add the remaining 1/2 cup sugar, 1/3 cup honey, the lemon juice and 1 cup water.
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17
Bring to a simmer over high heat, then reduce the heat to medium and cook, stirring occasionally, until the lemon slices are tender and the liquid is syrupy, about 20 minutes.
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18
Set aside.
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19
Run a thin knife around the edge of the cake, then remove the springform ring.
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20
Use a spatula to transfer the cake to a serving plate (remove the parchment).
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21
Remove the candied lemon slices from the syrup with a fork.
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22
Brush the cake all over with some of the lemon-honey syrup, then top with the candied lemon, almonds and pomegranate seeds.
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23
Serve with the remaining syrup on the side.
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24
Photograph by Andrew Purcell
