Preheat the oven to 350 F. Lightly spray a 9-inch springform pan with nonstick cooking spray. (I don’t have issues with dairy, so I actually just greased it with butter. It’s up to you!)
Combine the egg yolks, honey, vanilla, baking soda, and salt in a bowl and beat on medium speed with an electric mixer until smooth. Add the almond meal and beat on low until smooth.
**In a separate bowl, beat the egg whites on high until they are foamy and white, with soft peaks (not stiff). Gently fold the egg whites into the almond mixture with a spatula.
Pour the mixture into the prepared pan and bake for about 25 minutes or until golden brown and a tester inserted into the middle of the cake comes out smooth. Let cool on a cooling rack for 10 minutes, then carefully run a knife around the edges of the cake and remove the outer ring. Let the cake cool completely before serving.
Gently remove the cake from the bottom of the springform pan with a spatula and place on a cake stand or cake plate. Serve with fresh berries, and if you aren’t dairy-free, Greek yogurt or creme fraiche.
*Almond meal is finely ground almonds. You can find this at Whole Foods or Trader Joe’s in the baking aisle, and at most health food stores. Or, make your own by grinding whole or sliced almonds (preferably toasted) in a food processor until they are finely ground (sort of like flour, just slightly chunkier).
**When you beat the egg whites, make sure your bowl and beaters are really clean. Any trace of grease can prevent the egg whites from whipping properly.
