Heat oven to 350°. Line bottom of an 8-inch cake pan with wax paper. Grease paper and pan.
In a large bowl, beat sugars, oil and eggs until smooth. Add walnuts, cake meal, almonds, orange juice, cinnamon and salt. Stir until combined. Spoon into prepared pan.
Bake at 350° for 40 minutes, until cake is set. Cool on a wire rack 15 minutes.
In a small saucepan, combine sugar, orange juice, 1/3 cup water, honey and lemon juice. Simmer 5 minutes, stirring frequently until mixture reduces slightly. Let cool.
Using a fork, poke holes in cake and pour syrup over the top. Refrigerate 4 hours. Invert onto platter. Remove wax paper and top with sliced almonds.