For the almond cake, whip honey and egg yolks to a light cream. Grease the loaf pan and sprinkle the flaked almonds inside. Beat egg whites until very stiff.
Coarsely grind oatmeal in a cutter. Grate almonds and mix with oat flour and baking powder and coarsely crushed fennel.
Stir in egg yolk mixture and beaten egg whites, folding rather than stirring. Pour the mixture into the loaf pan and bake at 180 degrees top/bottom heat for about 45 minutes. Test with chopsticks!
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