Fijian Honey Cake

Preheat oven to 350°F (175°C) and grease a 9-inch round or square cake pan.

Whisk together all-purpose flour, baking soda, and pumpkin pie spice in a medium bowl.

Combine sugar, honey, and vegetable oil in a large bowl, then beat in eggs one at a time until well incorporated.

Add sour cream to the egg mixture and stir until smooth.

Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.

Pour batter into prepared pan and spread evenly.

Sprinkle sliced almonds over the top of the batter.

Bake in preheated oven for 35 minutes until a toothpick inserted in the center comes out clean or with only moist crumbs.

Allow cake to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.