Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the orange zest, fresh orange juice, and almond extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

While the cakes are baking, prepare the orange syrup by combining the fresh orange juice and granulated sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar is dissolved. Remove from heat and set aside to cool.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Once the cakes are cooled, brush each layer with the orange syrup to add moisture and flavor.

In a large mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, beating well after each addition.

Add the orange zest, fresh orange juice, almond extract, and 2 tablespoons of heavy cream, and beat until smooth and creamy. If the frosting is too thick, add more heavy cream, one tablespoon at a time, until desired consistency is reached.

Once the cakes are completely cooled and brushed with the orange syrup, place one layer on a serving plate or cake stand.

Spread a layer of frosting over the top of the cake layer.

Repeat the process with the remaining cake layers and frosting, stacking them on top of each other.

Use a spatula to create a rustic naked look by lightly spreading the frosting around the sides of the cake, leaving some of the cake layers exposed.

Decorate the top of the cake with sliced almonds, candied orange slices, and fresh orange zest for a beautiful finishing touch.