Heat oven to 375 degree F. Grease two 9-inch round cake pans; line with wax paper. Grease paper.
Combine flour, baking powder, and salt in bowl. Beat shortening in large bowl with electric mixer until smooth. Gradually add granulated sugar until light and fluffy. Beat in the 1/4 cup honey and the orange peel.
Beat in the 5 egg yolks, 1 at a time. At low speed, add dry ingredients alternately with milk until blended. Beat in ground almonds and orange juice.
Spread batter into prepared pans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans on wire racks 10 minutes. Invert onto racks; remove wax paper. Cool.
Place 1 cake layer on a serving plate; working quickly, spread top with 3/4 cup of the Yellow-Jacket Icing, leaving a 1/4-inch border. Top with second layer. Pour remaining icing over top and let it drip down the side. Spread icing around side of cake, then press on sliced almonds. Let stand 1 hour. Makes 10 servings.
Whisk the egg yolks, the milk and the honey in small heavy saucepan. Cook over medium-low heat, whisking constantly 2 to 3 minutes or until mixture reaches 160 degree F on an instant-read thermometer and is thick and coats back of spoon. Transfer to large bowl. Beat in confectioners sugar and lemon extract until smooth.