3 cups flour
2 tsp. baking powder
2 tsp. baking soda
Pinch of salt
1 tbsp. ground cardamom
1 tbsp. ground ginger
¼ tsp. nutmeg
2 tsp. cinnamon
4 eggs
1 cup dark brown sugar, packed
1 cup vegetable oil
1 cup honey
1 cup very strong warm tea (2 tea bags steeped in 1 cup hot water)
½ cup ground almonds, optional
3 tbsp. sliced almonds (add only if using the ground almonds)
Preheat oven to 325°F. In a bowl, mix together flour, baking powder, baking soda, salt, cardamom, ginger, nutmeg and cinnamon; set aside. In a food processor, process eggs with sugar, oil and honey, just until combined. Beginning and ending with the dry ingredients, add flour mixture in thirds, alternating with tea. Pulse 2 to 3 times after each addition, just to incorporate. Add ground almonds, if desired.
Pour batter into a greased 10-inch springform pan or tube pan. Top with sliced almonds, if using. Bake for 1 hour or until a knife inserted in center of cake comes out clean. Invert cake onto a rack to cool. Turn right side up to serve.