Step 1

Make the cake: Position a rack in the middle of the oven and preheat to 350 degrees. 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 2

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda and salt until thoroughly combined. If the almond flour is clumpy, break up the clumps with the whisk.

Step 3

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. Add the eggs one at a time, beating well after each addition. Stop and scrape the bottom and sides of the bowl with a rubber spatula, and briefly beat again to incorporate. Reduce the mixer speed to medium, drizzle in the honey, and mix to combine. Add the yogurt and orange blossom water and mix to combine.

Step 4

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

Step 5

Transfer the batter to the prepared pan and use a small offset spatula to smooth the top. 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. Transfer the cake to a wire rack and let cool in the pan for about 10 minutes before unmolding onto a large plate.

Step 6

Make the syrup: While the cake is baking, in a small saucepan over low heat, melt the butter. Drizzle in the honey and stir in the vanilla and zest. Remove from the heat and stir in the citrus juice. Right before glazing, stir in the orange blossom water; you should have about 3/4 cup (180 milliliters).

Step 7

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