Preheat the oven to 180°C and line a cake tin with baking paper.
Beat the eggs with the honey until you get a creamy and frothy consistency.
Add the Greek yogurt, baking powder, and lemon zest, stirring gently to combine all the ingredients.
Add the chopped almonds and a pinch of salt, taking care to keep the mixture light.
Notes
Pour the mixture into the mold and bake for about 30-35 minutes. Check the cooking by inserting a toothpick in the center: if it comes out clean, the cake is ready.
Allow to cool completely before serving, to allow the flavours to develop fully.
