Moroccan Orange & Cardamom Cake Recipe

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Zest one orange and set the zest aside. Juice both oranges and set the juice aside.

In a bowl, whisk together the all-purpose flour, almond flour, baking powder, and ground cardamom.

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

Beat in the eggs, one at a time, and then mix in the orange zest.

Gradually add the dry ingredients to the wet ingredients, alternating with the plain yogurt and vanilla extract, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

While the cake is still warm, poke several holes on the surface with a toothpick and pour the reserved orange juice over the top, allowing it to soak in.

Allow the cake to cool completely in the pan before transferring it to a serving plate.

Dust the top of the cake with powdered sugar.

Slice and serve the Moroccan Orange & Cardamom Cake.