Preheat the oven to 350º. Spray a 9" springform pan with cooking spray and dust the bottom and sides with almond flour. Set aside.

Brown the butter:Place a stick of unsalted butter in a small sauce or saute pan. I recommend using a stainless steel or a light colored pot, that way you can see the color of the browned butter easier.

Melt the butter over medium low to medium heat. After the butter melts, gently swirl the pan to prevent sputtering, do not walk away!

Keep swirling the pan gently for 4-5 minutes until the foam starts to disappear and the butter begins to turn a caramel/golden brown.

Once golden brown, remove from the heat immediately but keep swirling gently. The butter will continue cooking off the heat and should be an amber color at the end of the process. The smell should be nutty and not burnt. Set aside to cool slightly.

Making The Cake Batter:In a medium sized bowl, combine the almond flour, gluten free flour, baking powder, and salt. Use a fork or a whisk to combine.

In a small mixing bowl or a 4 cup measuring cup, combine the yogurt, honey, and eggs. Use a hand mixer to mix well. 

Next, beat in the browned butter. Beat on medium low for 1 minute until well mixed and slightly thickened. 

Add in the vanilla, almond extract, and orange zest. Give a final stir to combine.

Pour the wet ingredients on top of the dry ingredients. 

Mix on low until barely combined and then turn the mixer up to medium speed. Mix the almond cake batter for 1 minute. The batter should be well combined and thickened.

Gently pour the mixture into the prepared springform pan and use a rubber spatula to spread the batter out to the sides of the pan. Spread evenly.

Place the springform pan on a cookie sheet and pop it in the oven. Bake at 350º for 30-35 minutes until browned and a toothpick inserted comes out clean.

While the cake bakes, make the topping.

To make the topping:Toast the almond slices by pouring them into a dry saute pan. Heat the nuts over medium heat, stirring constantly with a rubber spatula to prevent burning. Continue tossing and stirring the almonds until they've browned lightly and smell toasty, about 6-8 minutes. Remove from the heat and set aside.

In a small saucepan, melt the butter, honey, and orange juice. Simmer the mixture until thickened, about 4-5 minutes, stirring often to prevent burning. To test thickness, coat the back of a spoon in the syrup mixture, run your finger down the back, and see if the gap you've created fills in immediately. If it doesn't, you're good to go!

Once thickened, add the toasted almonds. Toss to coat the almonds completely in the honey syrup and set aside. Do not allow the mixture to get cold.

Finishing the CakeOnce the cake has finished baking, remove it from the oven and the cookie sheet and set it on a cooling rack. Allow the cake to sit for about 5-7 minutes.

While the cake is still very warm, pour the honey almond topping over the top of the cake. Use a spoon to gently spread the topping over the cake evenly.

Let the cake cool for at least 1 hour before unmolding.

Once the cake has cooled, run a knife around the edge of the cake and pan. Unbuckle the sides of the springform pan and gently lift off the sides. 

Transfer the cake to your serving dish. Slice and enjoy!