Preheat oven to 180 degrees C (350 degrees F). Place a circle of baking paper on the bottom of a 18 cm (7 inch) cake pan and then grease well inside the pan.
In a small bowl combine flour, almond meal, baking powder, cinnamon and salt and mix gently.
In a large mixing bowl beat together butter, honey and sugar until thick and creamy. Add eggs, one at a time, and whisk well. Add yogurt and beat shortly, until just combined
Gradually add the dry ingredients. Gently stir until absorbed in the batter.
Pour the batter into the cake pan and bake for 40-50 minutes or until a wooden skewer inserted in the centre comes out with no crumbs.
Let the cake cool for about 10 minutes in the pan before removing it. Transfer to a wire rack to cool completely before assembling. Ideally refrigerate the cake before cutting it in layers.