1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, salt, and cinnamon. Set aside.

3. In a large mixing bowl, cream the butter and sugar together until light and fluffy. This should take about 3-4 minutes.

4. Add the eggs, one at a time, beating well after each addition. Mix in the milk and fresh orange zest.

5. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined. Fold in the chopped walnuts.

6. Pour the batter into the prepared cake pan and smooth the top.

7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the Spiced Honey Reduction:

1. In a medium saucepan, combine the honey, white sugar, water, lemon juice, orange zest, and cinnamon stick.

2. Bring the mixture to a boil over medium-high heat, stirring occasionally. Once it reaches a boil, reduce the heat and let it simmer for 8-10 minutes, or until it has thickened slightly.

3. Remove the saucepan from the heat and discard the cinnamon stick.

To Assemble:

1. Once the cake has cooled, drizzle the spiced honey reduction over the top of the cake, allowing it to soak into the surface and seep through the layers.

2. Garnish with additional chopped walnuts, if desired, and serve.