Preheat oven to 350 degrees F.  Line a 9 by 13 inch pan with parchment paper, leaving overhang for easy removal later.

Make the topping.  In a medium saucepan, melt the coconut oil over medium heat.  Stir in the honey until dissolved.  Remove from the heat and stir in the toasted nuts.  Spread into an even layer in the prepared pan.

Make the cake batter.  In a medium bowl, whisk together flour, baking soda and powder, ginger, cinnamon, and cardamom.  In a large bowl, whisk together sugar, honey, eggs, oil, orange juice and zest, and vanilla.  Alternately add the flour mixture and almond milk to the sugar mixture, beginning and ending with the flour.  Stir until fully combined.  Pour over the nut mixture and bake 30-40 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.

While the cake bakes, make the syrup.  In a medium saucepan (use the one to make the topping – just rinse it), stir together the honey, water, lemon and orange zest, and cinnamon sticks.  Bring to a boil and boil, stirring frequently for 5 minutes, until thickened slightly.  Set aside.

Allow the cake to cool in the pan for 15 minutes before carefully inverting onto a serving platter.  Spoon syrup over hot cake, using it all.  Sprinkle with salt and allow to cool completely before serving.  Cake may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months.  Thaw at room temperature about an hour or in the microwave about 1 minute.