6    Eggs, separated/room temp
1 c  Granulated sugar
1/4 c  Almond powder (OR
1 ts Almond extract)
1 tb Honey
1 1/2 c  All purpose flour
1 1/2 ts Baking powder
1/4 ts Salt
1/2 ts Baking soda
4 tb Milk
2 tb Melted butter, cooled
(OR peanut oil)

In bowl, sift flour, baking powder and salt; set aside. In another bowl,
beat egg whites until stiff.

With electric mixer, beat egg yolks; gradually blend in sugar and almond
powder. Cream mixture until smooth, about 5 minutes. Add honey (and almond
extract). Mix together milk, baking soda and cooled melted butter; add to
egg yolk mixture. Gradually add sifted flour mixture.

When batter is thoroughly blended, quickly but gently fold in egg whites.

Steaming: Before mixing, bring water in steamer to boil. Grease bottom
only of 9″ round flat-bottom, high-sided bowl (or tube pan, bundt pan or
cupcake tins). Pour batter into bowl. Steam for 1 hour.

Best served steaming hot, cake can always be resteamed without suffering.