Beesting Cake (Martha Stewart)

Cake
3/4 cup warm milk
2 tablespoons honey
1 tablespoon active dry yeast (from two 1/4-ounce envelopes)
2 cups all-purpose flour, plus more for surface
3.5 table spoons of oil, plus more for bowl and pan
1/4 teaspoon salt
Glaze
3 tablespoons of oil
2 tablespoons honey
2 tablespoons confectioners' sugar
1/8 teaspoon salt
2/3 cup sliced almonds

Cake: Combine milk, honey, and yeast in a liquid measuring cup, and let stand in a warm place until foamy, about 5 minutes. Combine milk mixture with flour, oilr, and salt in the bowl of a stand mixer fitted with the dough hook. Mix together about 4 minutes. Form dough into a ball using your hands. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, 45 minutes to 1 hour 30 minutes. Punch down dough Glaze: After dough has risen 30 minutes, melt butter and honey in a small saucepan over
Preheat oven to 400 degrees. Butter an 8-inch square baking pan. Transfer dough to pan, and press evenly into bottom of pan. Spread glaze over dough (if it has congealed, reheat slightly, but make sure it's not hot). Cover with plastic wrap, and let rise in a warm place until dough is almost doubled and does not spring back when pressed, about 20 minutes. Bake until golden brown, about 20 minutes, rotating once. Let cool in pan 20 minutes on a wire rack. Lift out of pan using parchment, and let cool completely on rack, about 2 hours.