1. 1. Preheat the oven to 350°F (175°C) and line an 8x12 inch (22x32 cm) baking pan with parchment paper.

2. 2. In a large bowl, combine the softened butter, granulated sugar, and eggs. Whip until pale and fluffy.

3. 3. Sift in the flour, baking powder, and almond paste. Mix until fully incorporated.

4. 4. Spread the batter into the prepared pan, smoothing the top.

5. 5. Bake in the lower part of the oven for 20 minutes.

6. 6. While the cake bakes, make the Toscata topping. In a medium saucepan, combine 1/2 cup (115g) unsalted butter, 1/2 cup (120ml) heavy cream, 1/2 cup (100g) granulated sugar, and 1/4 cup (85g) honey.

7. 7. Heat the mixture over medium heat, stirring constantly until the sugar dissolves. Bring to a boil, then reduce the heat to low and simmer for 3 minutes.

8. 8. Remove the saucepan from the heat and stir in the chopped almonds, dark chocolate, and optional candied orange peel.

9. 9. Take the cake out of the oven and increase the oven temperature to 425°F (220°C).

10. 10. Spread the Toscata topping evenly over the cake.

11. 11. Return the cake to the oven and bake for an additional 5 minutes, or until the topping is light golden brown.

12. 12. Remove the cake from the oven and let it cool completely in the pan.

13. 13. Cut the cake into squares or rectangles before serving.