Spray a loaf mold with vegetable oil.

Sift the flour and ground almonds into a medium bowl and combine. Set aside until use.

Cream the butter and icing sugar. Add the egg yolk, honey and vanilla essence and mix well.

Add the flour mixture to the wet mixture and use a rubber spatula to mix until smooth.

Using a hand mixer, whip the egg white on high speed in a medium mixing bowl. Add the sugar gradually and whip until the mixture is fluffy and stiff. Change the mixer speed to medium and keep mixing for 1min (to equalize the size of bubbles).

Add the whipped egg white (meringue) to the wet mixture and mix well.

Pour the batter into the mold. Bake for 30 min, rotating the mold halfway through. Let cool.