Heat oven 350F.
Spray a 9-inch round cake pan with no-stick baking spray. In
In a large bowl, whisk flour, almond flour, chia seeds, baking powder and salt until mixed.
In another bowl, whisk eggs, sugar,1-cup yogurt, oil, lemon zest and almond extract until well blended.
Pour wet ingredients into dry and whisk until batter is smooth. Pour batter into prepared pan.
Tap pan on counter a few times to remove any air bubbles and evenly distribute batter.
Bake cake in center of oven for 40 to 50 minutes or until golden brown and wooden pick inserted in center comes out clean.
Cool cake in pan on wire rack for 10 minutes. Turn out cake and cool completely. Mix remaining ½ cup of yogurt with ½-tablespoon of honey; spread over
Mix remaining ½ cup of yogurt with ½-tablespoon of honey; spread over center of cake leaving about a 1-inch border.
Decorate top with sliced fresh fruit, toasted almonds, and chia seeds. Drizzle with remaining honey and serve.