Step 1

1 Make the cake: Position a rack in the middle of the oven and preheat to 350 degrees

Step 2

2 Butter the sides and bottom of a 9-inch cake pan with 2-inch sides and line the bottom with a round of parchment

Step 3

3 In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda and salt until thoroughly combined

Step 4

4 If the almond flour is clumpy, break up the clumps with the whisk

Step 5

5 In a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, beat the butter, sugar and orange zest on medium-high speed until light and fluffy, about 3 minutes

Step 6

6 Add the eggs one at a time, beating well after each addition

Step 7

7 Stop and scrape the bottom and sides of the bowl with a rubber spatula, and briefly beat again to incorporate

Step 8

8 Reduce the mixer speed to medium, drizzle in the honey, and mix to combine

Step 9

9 Add the yogurt and orange blossom water and mix to combine

Step 10

10 Using a rubber spatula, gently fold in the dry ingredients in two to three batches, just until no streaks of flour remain

Step 11

11 Transfer the batter to the prepared pan and use a small offset spatula to smooth the top

Step 12

12 Bake for about 40 minutes, or until the cake is deep golden brown on the edges and starts to pull away from the sides of the pan

Step 13

13 Transfer the cake to a wire rack and let cool in the pan for about 10 minutes before unmolding onto a large plate

Step 14

14 Make the syrup: While the cake is baking, in a small saucepan over low heat, melt the butter

Step 15

15 Drizzle in the honey and stir in the vanilla and zest

Step 16

16 Remove from the heat and stir in the citrus juice

Step 17

17 Right before glazing, stir in the orange blossom water; you should have about 3/4 cup (180 milliliters)

Step 18

18 Glaze the cake: While the cake is still warm, drizzle with half the glaze all over the cake (you can add the remaining glaze, if you like, but start with half of it first)

Step 19

19 Let the cake cool completely, then slice and serve with a dollop of crème fraîche, if using