Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan) and lightly grease an 8x3 inch cake pan and line the bottom with parchment paper as well.

In a bowl sift together flour, cornstarch, baking powder, baking soda, salt and ground cinnamon. Using a whisk, mix until well combined and set aside.

In a large bowl add in melted butter, oil, vanilla and eggs. Using a whisk, mix until well combined and smooth. Set aside.

In a small bowl combine milk and honey. Heat in the microwave (or over a stove) for 30 seconds, give the mixture a stir so the honey and milk is combined and then continue to heat it up until it's hot to the touch. Set aside.

To the butter/oil/egg mixture, add in the pre-sifted dry ingredients from earlier and using a whisk, mix until just combined. Do not overmix. Add in the hot milk/honey mixture and again using a whisk, mix until just combined and smooth. The batter will be quite thin.

Pour the batter into the prepared cake pan. Drop the cake tin lightly on the counter to remove any large air bubbles and then scatter the sliced almonds evenly over the top.

Bake for 30 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs on it. Allow the cake to cool in the pan for 20 minutes, before turning it out onto a wire rack, and then turning it out again onto your serving plate so it's the right side up (see video for demonstration).

Glaze: Combine the honey and butter and melt in the microwave (or over a stop top) until smooth. Using a pastry brush, gently brush the glaze all over the top of the cake. Serve while still slightly warm (although it's great at room temp too!) and you can also pair it with whipped cream or ice cream :)