Gluten-free Carrot and Orange Cake

Sponge cake

• butter for greasing
• 200 g almonds
• 30 g buckwheat grains
• 250 g carrots, in pieces
• 3 medium eggs
• 100 g honey
• 100 g golden caster sugar
• 1 pinch fine sea salt
• ½ orange, thin peelings of skin only
• 70 g maize flour
• ½ tsp baking powder

Topping

• 250 g double cream
• 1 - 1 ½ Tbsp orange liqueur
• 20 g runny honey
• orange, extra zest for garnish