In a medium size bowl, whisk together the gluten free flour, almond flour, baking powder and salt. Set aside.
In the bowl of a stand mixer with the whisk attachment, mix together the sugar and eggs for about 2 minutes or till doubled in volume.
Mix in the lemon zest, oil, vanilla and almond extracts.
Slowly mix in the reserved flour mixture till combined.
Mix in the milk until combined.
Transfer the cake batter into the prepared springform pan.
Arrange the sliced peaches in a circular pattern over the top of the cake batter.
Sprinkle the sliced almonds over and around the peaches.
Bake in a preheated oven for approximately 45 minutes, or until a wooden skewer inserted in the middle comes out clean.
Place the cake on a cooling rack and allow to cool for about 20 minutes before releasing from the pan.
Gently brush the top with warm honey and allow to cool completely.
Dust with powdered sugar just before serving.