Grease a 9x12-inch (or similar) baking pan. Preheat the oven to 325 degrees.
In a large mixing bowl, combine the almond flour, baking powder, and 1 teaspoon salt. In another mixing bowl, whisk together the eggs, 1⅓ cups honey, olive oil, and lemon zest. Pour into the prepared pan. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Heat the remaining ½ cup honey with the lemon juice, water, and ¼ teaspoon salt until very warm.
Poke holes all over the cake and pour the syrup all over the surface of the cake. Top with the toasted almonds. Can be served warm or cold.