Preheat oven to 375°F. Line a spring form pan or tart pan with removable bottom with parchment paper and spray parchment with cooking spray or lightly butter.
In a medium sized mixing bowl, combine almond flour, baking soda, salt, ginger, and cardamom; stir until well mixed and spices are fully incorporated.
In another bowl, beat the eggs, honey, sour cream, orange juice, zest, and extract until ingredients are well blended.
Add the wet ingredients to the dry ingredients and stir to combine. Fold in the crystallized ginger and pour batter into prepared pan.
Bake on the middle rack for 20 minutes, then sprinkle sliced almonds over partially baked cake. Continue to bake for an additional 10 minutes until golden brown, or a toothpick inserted into the center comes out clean.
Leave cake in the pan and cool on a wire rack for 10 minutes. Run sharp knife around edge of cake to release from edge of pan and remove pan sides from cake. Cool completely on wire rack.
Slice and serve with a dusting of powdered sugar.
Finely ground almond flour will produce the lightest texture.