Sticky Toffee Honeycomb Cake

Ingredients

• Cake
• 2 tablespoons plus 1½ sticks (170g) unsalted butter, at room temperature
• 1 pound honeycomb
• 1 cup (213g) light brown sugar
• ¼ cup (85g) honey (preferably wildflower)
• Zest of 1 orange
• 2 large (113g) eggs
• 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract
• 2½ cups (301g) all-purpose flour
• 1 cup (96g) almond flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¾ teaspoon fine sea salt
• ¼ teaspoon baking soda
• ¼ teaspoon ground cloves
• ¾ cup (170g) sour cream
• Finishing
• 1 cup (227g) heavy cream
• Honeycomb, for garnishing