Preheat oven to 180°C (350°F).

Grease and flour an 8-inch cake pan; then set aside.

Sift and mix flour, baking powder, and cinnamon into a medium-sized bowl.

Using a separate large mixing bowl, cream egg yolks and sugar.

Add the softened butter, honey, olive oil and aniseed powder.  Mix.

Add the sifted dry ingredients. Mix until just combine.

Using a separate medium bowl, whip egg whites to stiff peaks.

Fold beaten egg whites into the cake batter.

Pour cake mixture into greased and floured pan.

Tap cake pan on the counter to remove bubbles on the mixture.

Sprinkle with sliced almonds on top.

Place cake pan in the lower part of the oven for 35 to 40 minutes, or until a dry toothpick comes out when you test the center.

Remove pan from the oven and set aside for at least 15 minutes.

Transfer into a serving plate.

Slice and serve individually, sprinkling with more sliced almonds, if desired.

Preheat oven to 180°C (350°F).

Grease and flour an 8-inch cake pan; then set aside.

Sift and mix flour, baking powder, and cinnamon into a medium-sized bowl.

Using a separate large mixing bowl, cream egg yolks and sugar.

Add the softened butter, honey, olive oil and aniseed powder.  Mix.

Add the sifted dry ingredients. Mix until just combine.

Using a separate medium bowl, whip egg whites to stiff peaks.

Fold beaten egg whites into the cake batter.

Pour cake mixture into greased and floured pan.

Tap cake pan on the counter to remove bubbles on the mixture.

Sprinkle with sliced almonds on top.

Place cake pan in the lower part of the oven for 35 to 40 minutes, or until a dry toothpick comes out when you test the center.

Remove pan from the oven and set aside for at least 15 minutes.

Transfer into a serving plate.

Slice and serve individually, sprinkling with more sliced almonds, if desired.