Preheat oven to 325℉. Grease 9-inch round cake pan and line bottom with parchment paper.
In a large bowl, whisk together flour, cornmeal, ground almonds, baking powder, and salt.
In the bowl of a stand mixer fitted with paddle attachment (or using an hand mixer), cream butter until smooth. Add honey and continue to beat until fluffy. Add eggs one at a time until thoroughly combined.
Add half of the flour mixture and mix on low speed. Mix in milk followed by the remaining half of flour mixture. Mix until there are no longer any dry streaks of flour. Transfer batter to prepared cake pan.
Bake for 30-35 minutes until a toothpick inserted in center of cake comes out clean. Allow to cool in pan for 5 minutes before unmolding.
SOAKING SYRUP: Heat honey and orange juice over the stove until honey has dissolved.
Poke warm cake all over using a toothpick or the tines of a fork. Brush soaking syrup all over warm cake until absorbed. Allow cake to cool to room temperature on a wire rack.
TOPPING: Before serving, whisk mascarpone until smooth. Add heavy cream and honey. Beat to soft peaks. Spoon over cooled cake. Top with citrus segments. Enjoy immediately.