Combine cake flour and 1/2 cup of the sifted powdered sugar, and set aside.
In a small mixer bowl, beat the egg yolks with an electric mixer on high speed for about 6 minutes (or until thick and lemon-colored).
Gradually add the remaining powdered sugar, beating constantly for about 4 minutes.
Stir in the orange peel.
Wash beaters thoroughly.
In a large mixer bowl, beat the egg whites, vanilla, and cream of tartar until soft peaks form.
Gently fold yolk mixture into whites.Sift flour mixture over egg mixture, 1/3 at a time, and fold in gently.Turn into ungreased 9 inch tube pan.
Bake in 325 degree oven for about 55 minutes (or until cake springs back when lightly touched).
Invert cake in the pan, cool thoroughly.Remove from the pan.With a long tined fork, poke holes on top of the cake at 1 inch intervals.For syrup – combine orange juice and honey in a saucepan. Simmer for 5 minutes.
Remove from heat, stir in almond extract.Spoon syrup evenly over the cake (a small amount at a time), allowing the cake to absorb the syrup.
Chill, if desired.