Preheat oven to 350 degrees Fahrenheit. Grease and lightly flour 2 8-inch cake pans and line the bottoms with parchment paper rounds.
In a medium bowl, mix together the all-purpose flour, almond flour, baking powder, salt, baking soda, and cinnamon until combined. Set aside.
PRO TIP — Since almond flour is expensive, store it in an airtight container in the freezer. It will stay fresh for up to 2 years this way. It will clump when frozen, though, so use a fork to poke at it enough to get pieces to break apart, then use sifter or a mesh strainer over a bowl to completely de-clump it.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until light and fluffy, about 2 minutes. Add the honey and mix at medium speed until smooth and pale-colored, stopping to scrape down the sides of the mixing bowl to make sure the butter and honey are mixing properly, about 2 to 3 minutes.
Add the eggs, one at a time, mixing well between each addition. If the batter appears to curdle or separate, don't worry, it's completely fine. Add the yogurt, orange juice, orange zest, and vanilla extract and mix until combined. Add the flour mixture in four increments, and mix until *just* combined. Immediately evenly distribute the batter between the two greased cake pans.
Bake in oven until the cake is deeply golden, the edges of the cake start to pull away from the pan edges, and a toothpick inserted into center comes out clean, about 30 to 35 minutes.
Allow the cakes to cool at room temperature for 10 minutes before unmolding from the pan and placing the cakes on a wire rack to cool completely.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the cream cheese and the butter at medium speed until smooth and fluffy, about 3 minutes.
Reduce speed to low and add the powdered sugar in four increments (to keep it from poofing up a big cloud of sugar), waiting until the powdered sugar is incorporated before adding the next bit.
Add the vanilla extract and mix until completely combined. Increase the speed to medium and mix until the icing is light and fluffy, about 4 minutes.
Ice the top of one of the cakes, then place the other cake on top, and ice the top of that cake, too. Decorate the top with fresh sliced citrus, serve, and enjoy!
If you want to make pretty citrus ruffles on top of your cake like in the photos in this post, you can watch the video here on how to do it.