Preheat oven to 325F.

Spray a 9-inch springform pan with baking spray. Set aside.

In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt, then set aside.

Using a hand-mixer, cream together the eggs, brown sugar, and granulated sugar on high in a large bowl until mixture is pale and fluffy, about 2-3 minutes.

In a medium bowl, whisk together the honey, 1/2 cup milk, oil, and rose water* until thick and creamy, then pour into the egg mixture. Beat together on high for about a minute.

Slowly beat in one half of the flour mixture into the batter, than beat in the other half until all ingredients are thoroughly combined.

Pour batter into prepared pan and bake at 325F for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove pan from oven and let cake cool in the pan for about an hour on a cooling rack. Run a knife along the edges of the cake, then carefully remove the collar of the springform pan. Let cake cool completely before glazing.

Whisk together confectioner's sugar, 1 tbsp + 1 tsp milk, and almond extract until thick and smooth. Pour glaze over top of cooled cake and spread to the edges so it drips down the sides. Decorate with sliced almonds and rose petals if desired.