Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Grease base and sides of 2 x 20cm springform pans and line base and sides with baking paper.
• 2.
  In a stand mixer fitted with the paddle attachment, beat the butter, sugar, honey, lemon zest and vanilla until pale and well combined. Scrape down side of bowl to ensure even mixing. Sift the flour, baking powder and 1/2 tsp fine salt together into a medium bowl, then stir through the almond meal and set aside. Reduce the mixer to slow and slowly add egg yolks, mixing until combined. Turn the mixer off and use a spatula to scrape down side of bowl. Fold in the flour mixture and buttermilk alternately, gently stirring between additions. Transfer to a large bowl.
• 3.
  In the clean bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until firm peaks. Whisk one-third of whites into cake batter to loosen the texture, then gently fold through remaining whites until just combined. Divide evenly between prepared pans and bake for 45-50 minutes, until a skewer inserted in the centre comes out clean.
• 4.
  Meanwhile, to make the candied lemon, place peel in a small saucepan. Cover with cold water and bring to the boil over high heat. Drain and repeat process twice. Return drained peel to pan with sugar, bay leaves and 100ml water. Bring to a simmer over high heat. Reduce heat to medium and simmer for 8-10 minutes, until syrupy.
• 5.
  For the syrup, place all ingredients in a small saucepan. Bring to a gentle simmer. Cook, stirring, for 3-5 minutes, until sugar dissolves. Set aside.
• 6.
  When the cakes are baked, remove from the oven and place on a wire rack. Stand for 15 minutes, then brush with some of the syrup. Remove from pans and stand on wire racks to cool to room temperature.
• 7.
  For chantilly, in the clean bowl of a stand mixer fitted with the whisk attachment, whip cream and vanilla, gradually adding sugar spoon by spoon, until cream has pillowy peaks. Transfer to a bowl. Chill in the fridge.
• 8.
  To assemble, slice each cake in half horizontally. Brush each cut side of cake with a little remaining cake syrup. Place a cake base, cut-side up on a serving plate and spread over one-quarter of chantilly. Top with a cake top, cut-side down, and spread with one-quarter of chantilly. Top with remaining cake base, cut-side up, and spread with one-quarter of chantilly. Top with remaining cake top, cut-side down, and spread with remaining chantilly. Garnish with candied lemon and serve with remaining syrup.